Thai Zucchini and Chicken Skillet

• 1 Tbsp avocado oil
• 1/2 yellow onion diced, medium-sized
• 1 pound chicken thigh or breasts
• 4 cloves garlic minced
• 1 tbsp ginger peeled and grated, fresh
• 3 cups zucchini grated
• 2 cups carrot grated
• 1 cup red cabbage thinly sliced
• 2 green onion chopped

For the Thai Sauce:

• 1/4 cup sunflower seed butter peanut butter, or almond butter*
• ¼ cup coconut aminos or liquid aminos
• 2 Tbsp rice vinegar or cider vinegar
• 2 tsp sriracha optional
• 1 Tbsp pure maple syrup optional, or honey
• ½ tsp curry powder