Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Add 1 pound of ground chicken, seasoning with pinches of salt and pepper. Cook for about 5-6 minutes, breaking it up with a spatula until it’s fully browned and no longer pink.

In a bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons brown sugar, 3 minced garlic cloves, ½ tablespoon ginger paste, 1 tablespoon peanut butter, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha, and 3 tablespoons warm water until smooth. Pour this sauce over the cooked chicken in the skillet and stir thoroughly. Allow it to simmer for about 3-5 minutes.

In a separate skillet, heat 2 teaspoons of avocado oil over medium heat. Add 2 cups of roughly chopped kimchi and cook for 5 minutes, stirring occasionally. Stir in 2 teaspoons of brown sugar and continue cooking for another 5 minutes until the kimchi caramelizes.

Prepare your fresh toppings: julienne cucumbers and carrots, slice up some avocado, chop fresh herbs, and crush peanuts. Mix sriracha mayo to your preference.

Warm the tortillas by grilling over a gas flame, microwaving, or heating in the oven until just warm.

On each warm tortilla, layer the saucy chicken, followed by the caramelized kimchi and toppings. Sprinkle with crushed peanuts and drizzle with sriracha mayo. Add a squeeze of lime.