Begin by heating 1 tablespoon of sesame oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the sliced white mushrooms and sauté for about 2-3 minutes until they are tender and starting to brown.
Add the thinly sliced green onions and shredded cabbage to the skillet. Stir everything together and cook for another 3-5 minutes, or until the cabbage is wilted.
Next, stir in the 3 cups of shredded cooked chicken. Cook until heated through, about 2-3 minutes.
Push the chicken and vegetables to one side of the skillet and pour the slightly beaten eggs into the empty space. Scramble gently until fully cooked.
In a small bowl, whisk together the hoisin sauce, coconut aminos or tamari, and sriracha chili sauce. Pour this mixture over the chicken and vegetable medley, stirring to coat everything evenly.
Remove the skillet from the heat and serve hot.
