1-First, get your chicken ready by heating 1 tablespoon of avocado oil in a skillet over medium-high heat, then add 1 pound of ground chicken with pinches of salt and pepper, cooking it for about 5-6 minutes until it’s fully done and broken up nicely. This sets the base for all that flavorful sauce to soak in.

2-Next, whip up the sauce in a bowl by whisking together 3 tablespoons low-sodium soy sauce, 2 tablespoons brown sugar, 3 minced garlic cloves, 1/2 tablespoon ginger paste, 1 tablespoon peanut butter, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha if you want some heat, and 3 tablespoons warm water until it’s smooth and glossy. Pour this over the cooked chicken in the skillet, stir it all up, and let it simmer to blend those tastes together it’s like magic happening right there.

3-Now for the kimchi: In another skillet, heat 2 teaspoons avocado oil over medium heat and add 2 cups of roughly chopped kimchi, cooking it for 5 minutes to let the moisture evaporate. Stir in 2 teaspoons brown sugar and cook for another 5 minutes until it caramelizes with those sweet, charred edges, and if things get too sticky, deglaze with a splash of rice vinegar or water for a nice lift.

4-Prepare your toppings by julienning cucumbers and carrots, slicing avocado, chopping fresh herbs like cilantro, mint, and green onions, crushing peanuts, and mixing up sriracha mayo to your liking. Warm your 8 flour tortillas by grilling them over a gas flame, microwaving them wrapped in a damp paper towel, or heating them in the oven whatever works for you. Finally, assemble each taco with the saucy chicken, caramelized kimchi, fresh toppings, a sprinkle of peanuts, a drizzle of sriracha mayo, and a squeeze of lime for that zesty finish. Try this with grilled chicken variations for even more flavor ideas.