1. Cut your shallot and sauté in a pan with the cabbage, 2 tbsp coconut aminos, 1/2 tbsp sesame oil, and 1/4 tsp salt for 3 minutes. Save on the side for later.

2. Mix your ground chicken with 1 tbsp coconut aminos, 1/2 tbsp sesame oil, and 1/8 cup green onions in a bowl. Make your ground chicken into 4 balls.

3. In a pan, add the 1 tsp butter or oil, and place the chicken into the pan. I only had room for 2 at a time so make sure not to overcrowd your pan.

4. Top the chicken with corn tortillas and smash down creating a smashburger type situation. 

5. Cook for about 5 minutes on each side until the internal temp of the meat reaches 165 degrees Fahrenheit.

6. Top with your cabbage slaw, the remaining green onions, and sesame seeds! Crushed red pepper and sweet and sour sauce would also go great with these. Enjoy!