Heat 1 tablespoon avocado oil in a medium skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spatula, until fully cooked through, about 5-6 minutes. Season with pinches of salt and pepper.

While the chicken is cooking, whisk together the sauce: 3 tablespoons low-sodium soy sauce, 2 tablespoons brown sugar, 3 cloves minced garlic, 1/2 tablespoon ginger paste, 1 tablespoon peanut butter, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha and 3 tablespoons warm water, until smooth and well-combined. Reduce the heat to low and add the sauce to the chicken, stirring to combine.

In a small skillet over medium heat add 2 teaspoons avocado oil. When the oil is hot, add the chopped kimchi. Cook for five minutes, until much of the moisture has evaporated from the kimchi. Add 2 teaspoons brown sugar and continue cooking, until the kimchi is softened and caramelizing around the edges, another five minutes.

Slice cucumbers and carrots into thin strips (julienne), slice an avocado, chop some fresh herbs and peanuts.

Warm the tortillas in the oven or microwave, or grill them for a few seconds on each side directly on a gas flame. To each tortilla add a scoop of Korean chicken, spoonful of caramelized kimchi, and then pile on fresh veggies, avocado and herbs. Finish up with a sprinkle of peanuts, drizzle of sriracha mayo and squeeze of lime juice.