Heat sesame oil in a large skillet over medium heat. Add chopped onion and cook until softened. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add ground chicken to the skillet and break it apart with a spoon. Cook until browned and fully cooked through. Drain excess fat if needed.

Stir in shredded cabbage, carrots, soy sauce, rice vinegar, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens but remains slightly crisp.

Remove from heat and top with sliced green onions and sesame seeds. Serve hot and enjoy!