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Whisk together soy sauce, honey, rice vinegar, garlic, and sriracha in a bowl. Set aside.
Heat avocado oil and sesame oil in a large skillet over medium heat.
Add chopped onions and cook until just tender.
Add ground chicken, season with salt and pepper, and cook until brown and cooked through.
Add coleslaw mix to the skillet and continue cooking until cabbage is softened, about 5 minutes.
In a medium saucepan, bring water to a boil. Add ramen noodles and cook until tender, about 2 minutes. Drain.
Add cooked ramen noodles to the skillet and pour sauce over them.
Toss until completely combined.
Top with scallions, sesame seeds, or crushed peanuts and serve.