In a medium bowl, combine chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, minced garlic, and minced ginger. Whisk well until smooth and set aside.

Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil.

Add the chicken pieces, sprinkle with salt and black pepper, and cook for 5-7 minutes, stirring occasionally until cooked through.

Transfer the cooked chicken to a plate and set aside.

Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil.

Add the chopped onion, red bell pepper, and minced garlic. Cook for about 3 minutes until the vegetables soften.

Reduce heat to medium-low, add the cabbage to the skillet, and cover, cooking for 7 minutes. Stir occasionally and add a splash of water halfway through.

Add the cooked chicken back into the skillet with the vegetables. Stir the prepared sauce and pour it over the chicken and vegetables.

Cook for another 1-2 minutes until the sauce thickens and coats the ingredients.

Turn off the heat and sprinkle with sliced green onion sprigs and toasted sesame seeds. Serve immediately while hot.