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Heat the avocado oil in a large skillet over medium heat. Add the ground chicken and cook for 4-5 minutes, breaking it up as it cooks.
When chicken is nearly cooked through, add the onions and veggies, stirring to incorporate, and cook for 3-4 minutes.
While the chicken and veggies cook, whisk together all of your sauce ingredients, except for the arrowroot starch and water, until well combined.
Pour about half of the sauce over chicken and veggies and stir to coat. Push the chicken and veggies to side of the skillet.
Drop the ramen bricks into the liquid and pour the remaining sauce over the ramen.
After 2-3 minutes, use tongs or chop sticks to flip the ramen. Simmer for another 3 minutes until the noodles are softened and begin to pull them apart with tongs or chopsticks, incorporating the chicken, veggies, and ramen.
In a small glass, whisk the arrowroot starch and water together until no lumps remain and pour the slurry over chicken, veggies and ramen, stirring to combine.
Cook for 1-2 more minutes to allow the sauce to thicken.
Remove from the heat, add garnishes, and enjoy!