Place the chopped chicken thighs into a zip-top bag or bowl; add 4 minced garlic cloves, 1/2 cup coconut aminos, and 1/3 cup rice vinegar. Seal, shake to combine, and refrigerate at least 20 minutes or up to overnight to marinate.
Heat 3 Tbsp avocado oil in a large deep skillet or wok over medium-high heat. Add the sliced or diced 1/2 yellow onion and sauté until softened and translucent, about 6–8 minutes.
Add the thinly sliced cabbage to the skillet (it may overflow). Stir to combine, then cover and cook until the cabbage wilts and begins to reduce, about 3–5 minutes.
Remove the cover and add 3 minced garlic cloves, 1 Tbsp grated fresh ginger, 1/2 tsp ground cumin, and 3 Tbsp coconut aminos to the cabbage. Stir well and continue cooking until the cabbage begins to brown at the edges, about 5–8 minutes.
Push the cabbage mix to one side of the skillet and add the marinated chicken (including any marinade). Let the chicken brown undisturbed 3–4 minutes, then stir to combine with the cabbage.
Add the chopped carrots and chopped zucchini to the skillet, then continue cooking and stirring frequently until the chicken is cooked through, excess liquid has evaporated, and the vegetables are tender, about 5–8 more minutes.
Stir in the chopped green onions, taste and adjust seasoning if needed, then serve the mixture in bowls sprinkled with sesame seeds.
