1-First, prepare the chicken by heating 1 tablespoon avocado oil in a skillet over medium-high heat. Add 1 pound ground chicken, season with salt and pepper to taste, and cook for 5 to 6 minutes while breaking it up. Then, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons brown sugar, 3 cloves garlic minced, 1/2 tablespoon ginger paste or 1-inch fresh ginger grated, 1 tablespoon peanut butter (optional), 1 teaspoon toasted sesame oil, 1 teaspoon sriracha (optional), and 3 tablespoons warm water until smooth, and mix it into the cooked chicken.

2-Next, caramelize the kimchi by heating 2 teaspoons toasted avocado oil in a small skillet over medium heat. Add 2 cups chopped kimchi and cook for 5 minutes until the moisture evaporates, then add 2 teaspoons brown sugar and cook for another 5 minutes until softened and caramelized. If needed, deglaze the pan with a splash of rice vinegar or water to finish it off.

3-Assembling Your Tacos: Prepare the toppings by julienning the cucumbers, julienning the carrots, slicing the avocado, and chopping the fresh herbs (cilantro, mint, green onions) and crushed peanuts. Warm the 8 six-inch flour tortillas by grilling over a gas flame, microwaving, or heating in the oven. Assemble the tacos by layering the chicken, caramelized kimchi, julienned cucumbers, julienned carrots, sliced avocado, fresh herbs, crushed peanuts, a drizzle of sriracha mayo, and a squeeze of lime juice on each tortilla.