In a medium bowl, whisk the rice vinegar, coconut aminos, salt, and chili flakes together.

Set aside in the fridge.

In a large, tall-sided skillet, heat the avocado oil over medium heat.

Once hot, add the chicken, shallot, and the white parts of the green onion. Spread into an even layer and cook, undisturbed, for 4 minutes. Stir, and cook for an additional 3 to 4 minutes, or until the chicken is totally cooked through. Strain off the excess liquid using a strainer and set aside.

To the skillet, add the toasted sesame oil and increase the heat to medium-high.

Once hot, add the garlic and ginger, sautéing until fragrant and golden, about 1 minute. Add the chicken back to the skillet and toss to combine.

Add the coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, coconut sugar, salt, and red pepper flakes. Toss to combine. Cook, undisturbed, for 4 minutes until the sauce begins to caramelize.

Toss and cook for another 4 minutes, until the liquid has mostly reduced, and the chicken is a deep golden brown with crispy edges. Remove from the heat and add the sesame seeds, Thai basil, cilantro, and peanuts. Toss to combine and top with the remaining green parts of the green onions.

In a medium bowl, add the lactose-free sour cream, garlic, rice vinegar, lime juice, coconut sugar, sriracha, and salt. Stir to combine until smooth.

Add the cucumbers to the pickled veggie mixture and toss to combine. Serve in shallow bowls with a bed of jasmine rice, a scoop of the chicken mixture, a few forkfuls of the pickled veggies, and a drizzle of the sauce.

Store any leftovers in separate airtight containers in the fridge for up to 4 days. For the best texture, keep the pickled veggies, sriracha sauce, and rice/chicken mixture stored individually and assemble your bowl fresh when ready to eat. This helps the veggies stay crisp and the rice from getting soggy. Reheat the chicken and rice before serving, then top with the chilled pickled veggies, sauce, and herbs.