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Slice chicken into ¼u0022 strips against the grain. Place in a bowl and combine with salt, white pepper, light soy sauce, rice wine vinegar, cornstarch, and avocado oil. Marinate for 15–20 minutes.
Mince garlic, grate ginger, slice onions, julienne carrot, and chop cabbage. Keep scallion whites and greens separate. In a small bowl, whisk together all sauce ingredients until smooth.
Cook chow mein noodles according to package directions. Drain, rinse with cold water, and coat lightly with sesame oil to prevent sticking.
Heat 3 tbsp avocado oil in a wok or large skillet over high heat. Stir-fry chicken for 2–3 minutes until cooked through. Remove and set aside.
In the same pan, sauté garlic and ginger for 15 seconds. Add scallion whites, carrot, onions, and cabbage. Stir-fry 3–4 minutes until slightly wilted and charred.
Add noodles, chicken, and sauce to the pan. Toss well for 1–2 minutes until the sauce thickens and coats everything evenly. Add scallion greens, toss again, and serve hot.