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Whisk together tahini, light soy sauce, Chinese black vinegar, honey, and chilli oil until smooth. Adjust sweetness and heat as needed.
Shred the chicken and chop the purple cabbage, green cabbage, carrot, and spring onions.
Mix the shredded chicken, cabbage, carrot, and spring onions with 3-4 tbsp of bang bang sauce until lightly coated.
Dip each rice paper sheet quickly in warm water or rinse under a tap until just barely pliable.
Place avocado slices directly onto the rice paper.
Add a small tablespoon of cooked rice on top of the avocado.
Add 2-3 tbsp of the slaw mixture on top.
Fold and roll tightly like a spring roll.
Press each dumpling into sesame seeds to coat.
Pan fry in a little oil over medium heat until golden and blistered on all sides, about 2-3 minutes per side. Alternatively, air fry at 200°C for 7-9 minutes, flipping halfway.
Serve with leftover bang bang sauce for dipping and extra chilli oil if desired.