In a large skillet over medium heat, add the sesame oil and the chicken.  Cook the chicken, breaking it up as you go until it is cooked through.  

Add the onion and cook until the onion is soft and translucent.  Add the garlic and ginger and cook for another 2 minutes until fragrant.  Add the shredded cabbage and carrots and cook, stirring often and cook until the vegetables are soft.

In the meantime, add the soy sauce and vinegar to a small bowl and whisk in the cornstarch.  Pour over meat and vegetables in the skillet and toss to coat.  Cook for another 5 minutes until the sauce has thickened.  

Serve topped with green onions and extra sesame oil and sriracha.