In a large bowl, combine the ground chicken, green onions, grated ginger, grated garlic, rice wine vinegar, ponzu (or soy sauce), sesame oil, black pepper, chili crisp, and ¼ cup chicken broth. Mix until just combined.

Heat 1 tablespoon avocado oil in a large skillet over medium heat.

Using a #40 cookie scoop (about 2 tablespoons), portion the meat mixture into the skillet, spacing each mound about 1 inch apart.

Lay one wonton wrapper over each meatball. Using your fingertips, gently press the wrapper around the sides until it hugs the filling like a blanket.

Lightly spray (or brush) the tops of the wrappers with avocado oil.

Pour ⅔ cup chicken broth around the dumplings.

Cover with a lid and steam for about 6 minutes.

While the dumplings steam, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey (or brown sugar), garlic, red curry paste, and chili crisp until smooth. If needed, microwave the mixture for about 30 seconds before whisking again.

Remove the lid and drizzle about ½ cup of the peanut sauce evenly over the dumplings.

Reduce the heat to low and continue cooking for about 3-5 minutes, or until the sauce has thickened slightly and the dumplings are cooked through (165°F for chicken and 145°F for pork).

Finish with chili crisp, sesame seeds, and sliced green onions.

Carefully transfer the dumplings to a serving platter.

Add the remaining peanut sauce to the skillet and simmer for 1-2 minutes until slightly thickened.

Serve the dumplings over steamed white rice with plenty of extra sauce.