In a small bowl, whisk together the soy sauce, honey, vinegar and red pepper flakes.
Heat a large, deep skillet over medium-high heat, about 2 minutes. Add the coconut oil and swirl to coat. Add the garlic and ginger. Cook, stirring, 30 seconds.
Add the soy sauce mixture and the shredded cabbage. Cook 1 minute, until just wilted, stirring constantly to coat all the cabbage with the sauce.
Add the chicken and 1/4 cup green onions. Cook 1 more minute, stirring. Off heat, stir in the sesame oil.
How to serve:
Serve, garnished with the remaining green onions and sesame seeds, over cooked brown rice, on top of shredded lettuce, or in lettuce/cabbage cups, as shown.
To create lettuce or cabbage cups:
Rinse a head of green cabbage or iceberg lettuce; dry well. Discard damaged outer leaves. Cut in half through the core, remove the core with a sharp knife, then carefully separate into cups, using 2-3 leaves for each cup.