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Mix the soy sauce, rice vinegar, cornstarch, and water in a small bowl. Set aside.
Spray a large skillet or wok with cooking spray and heat over medium-high heat.
Add the chicken and cook for 5–6 minutes until lightly browned and fully cooked.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Add the cabbage and carrots, stirring frequently for 4–5 minutes until slightly tender but still crisp.
Pour the prepared sauce into the skillet and stir until everything is evenly coated and the sauce thickens, about 2 minutes.
Drizzle with sesame oil and toss to combine.
Garnish with sliced green onions and serve immediately.