1. Heat olive oil in a large non-stick skillet over medium-high heat. Add minced chicken and cook until no longer pink and cooked through, about 3-5 minutes. Remove to a plate.
2. Reduce heat to medium. Add about a tablespoon of sesame oil to the pan and when hot, add the onions and frozen veggies. Cook until tender, about 4-5 minutes, while stirring occasionally. 3. Stir in garlic and cook for 30 seconds or until fragrant.
Stir in coleslaw mix with a pinch of salt. Cook until tender, about 5-8 minutes. If the cabbage sticks to the pan, add another tablespoon of sesame oil or few tablespoons of water.
4. Create a well in the centre of the skillet and add the whisked eggs. Quickly scramble until done.
5. Stir in chicken and soy sauce, and cook until heated through, 1-2 minutes. Taste for salt and pepper. Stir in green onions. Serve with avocado and Sriracha.