In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 1 minute. Add the chicken and cook, breaking it up with the back of a spoon, for 3 to 4 minutes, or until no longer pink.

Add the cabbage and coconut aminos to the skillet and stir to combine. Simmer for 5 minutes. Stir in the rice vinegar.

Make a well in the middle of the skillet. Break the eggs into the well and cook for 1 minute, or until the whites set a bit. Using a fork, scramble the eggs and cook for 2 minutes, or until cooked through. Stir to mix the eggs with the cabbage and chicken.

Divide between 2 bowls. Top with chili paste, green onions, and sesame seeds.