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, ½ 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; slice an avocado; chop fresh herbs and peanuts.

Warm the tortillas in the oven or microwave, or grill them directly on a gas flame for a few seconds on each side.

To each tortilla, add a scoop of Korean chicken, a spoonful of caramelized kimchi, and pile on fresh veggies, avocado, and herbs. Finish with a sprinkle of peanuts, drizzle of sriracha mayo, and a squeeze of lime juice.