Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through.

Add the remaining avocado oil to the skillet. Add the shredded green and red cabbage and cook until softened, about 5-7 minutes.

Cook noodles according to package directions. Drain and add to the skillet with the chicken and cabbage.

Add soy sauce and sesame oil to taste. Toss to combine.

Garnish with sesame seeds and serve immediately.