1. Cook the Chicken:
   Heat 1 tablespoon avocado oil in a skillet over medium-high heat. Add ground chicken, season with salt and pepper, and cook for 5–6 minutes, breaking it apart until fully cooked.
2. Make the Sauce:
   In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, peanut butter, sesame oil, sriracha (if using), and warm water until smooth.
3. Combine:
   Reduce heat to medium-low. Pour sauce over the cooked chicken and stir until evenly coated. Simmer 1–2 minutes until slightly thickened. Remove from heat.
4. Caramelize the Kimchi:
   In a separate skillet, heat 1 teaspoon avocado oil over medium heat. Add chopped kimchi and cook 5 minutes until moisture reduces. Stir in brown sugar and cook another 5 minutes until caramelized around the edges. Add a splash of vinegar if needed to deglaze the pan.
5. Warm the Tortillas:
   Heat tortillas in a dry skillet or microwave wrapped in a damp paper towel until soft and pliable.
6. Assemble:
   Add chicken to each tortilla. Top with caramelized kimchi, lettuce, carrots, cucumber, avocado, cilantro, green onions, and crushed peanuts. Drizzle with sriracha mayo and finish with a squeeze of lime.

Serve immediately.