Mince the garlic finely and grate the ginger into a fine paste—these aromatics are the foundation of your dish's flavor. In one bowl, combine the minced garlic, grated ginger, red pepper flakes, and ground cloves to create your spice base. In a second bowl, whisk together the soy sauce, rice vinegar, and maple syrup to create the sauce. I like to whisk the sauce thoroughly so the maple syrup dissolves completely and creates a glossy glaze. Thinly slice the cabbage into 1/4-inch shreds and julienne the carrots into matchsticks—uniform sizing ensures even cooking. Slice the green onions on a bias, separating whites from greens, and roughly chop the cilantro. Have everything prepped and within arm's reach before you start cooking, as this stir-fry moves quickly.

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering. Add the ground chicken and cook for 4-5 minutes, breaking it into small pieces with a wooden spoon as it cooks—you want it to brown in spots, not just turn gray. Once the chicken is cooked through and lightly browned, add the spice base (garlic, ginger, and spices from Step 1) and stir constantly for about 30 seconds until fragrant. Pour in the sauce mixture from Step 1 and stir well to coat all the chicken. I find that cooking the sauce with the chicken for about 1 minute helps the flavors meld together before adding the vegetables.

Add the sliced cabbage and julienned carrots directly to the skillet with the chicken and sauce. Stir everything together thoroughly so the vegetables are coated with the sauce, then cover the skillet and cook on high heat for 2-3 minutes, stirring once halfway through. The cabbage will soften and release moisture while absorbing the savory-sweet sauce. Uncover the skillet, add the sesame oil, and stir in the white parts of the green onions and the cilantro. Toss everything together for 30 seconds just to warm through and combine—you want the green onions and cilantro to stay fresh and bright, not wilted.

Divide the cooked brown rice among serving bowls and top with the ground chicken and cabbage stir-fry. Garnish with the reserved green parts of the green onions for a fresh pop of color and mild onion flavor. Serve immediately while the stir-fry is hot and the vegetables are still slightly crisp.