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Dice onion, and set aide. Separately, mince garlic and set aside. Peel carrot and grate with a box grater, then set aside. Shred or chop rotisserie chicken into bite size pieces.
Core cabbage, then cut in half and slice in half again, but hold the half together. Slice thin cuts from one end to the other, then separate the strips.
Heat large skillet over medium heat. Add sesame oil and onion, and cook 2-3 minutes until onion is translucent.
Add rotisserie chicken, rice vinegar, garlic, soy sauce, fish sauce, hoisin sauce, cabbage, and carrots to skillet. Grate ginger directly into skillet.
Cook another 5-7 minutes, stirring occasionally, until cabbage softens.
Serve immediately, topping each bowl with sliced green onion and sesame seeds.