In a bowl, mix the ground chicken with garlic powder, onion powder, soy sauce, sweet chili sauce, salt, and freshly cracked black pepper. Set aside.

Make the slaw vinaigrette by whisking together olive oil, sesame oil, grated ginger, rice vinegar, soy sauce, honey, and a pinch of salt. Set aside.

In a small bowl, make the creamy sweet chili crisp sauce by mixing together Japanese mayo, sweet chili sauce, chili crisp, and lime juice. Set aside.

On a flat surface, lay a small tortilla then press 1-2 tablespoon seasoned chicken onto it in a thin, even layer. Repeat with remaining tortillas and chicken.

Heat a nonstick pan over medium with some avocado oil and lay the tacos in meat side down. Don't overcrowd the pan, cook in batches. Fry 2-3 minutes until golden brown. Brush a little avocado oil on the tortilla side, flip, and fry until the second side is golden, about 1-2 minutes. Remove and set aside.

Add the shredded green cabbage and green onion to a bowl and toss with the vinaigrette. Do this right before serving so the cabbage doesn't get soggy.

Spoon the creamy sweet chili crisp sauce over each taco, pile on the slaw, then top with sesame seeds.