Heat sesame oil in a large skillet or wok over medium-high heat.

Add ground chicken and cook until fully browned, breaking into small crumbles with a spatula.

Stir in garlic and ginger and sauté for 1 minute until fragrant.

Add the coleslaw mix, soy sauce, and rice vinegar to the skillet.

Sauté the mixture for 5 to 7 minutes, stirring frequently, until the cabbage is wilted and tender.

Remove from heat and stir in the sliced green onions.

Garnish with sesame seeds before serving.