Place a large skillet or wok over medium-high heat and add the avocado oil. Once shimmering, add the ground pork and diced onion. Use a spatula to break the pork apart and cook until browned and cooked through, about 5-7 minutes. Drain any excess grease if necessary. Add the minced garlic and grated ginger, and cook for 1 more minute until fragrant.

While the pork is browning, whisk together the coconut aminos and rice vinegar in a small bowl. Set aside.

Add the entire bag of coleslaw mix to the skillet with the cooked pork. Pour the prepared sauce mixture over everything. Use tongs to toss and coat everything evenly. Cook, stirring frequently, for 2-4 minutes, until the cabbage is crisp-tender but still has a bite.

Remove the skillet from the heat. Drizzle the toasted sesame oil over the dish and give it one final toss. Divide among serving bowls and garnish generously with sliced green onions and sesame seeds. Serve immediately.