In a large Dutch oven or soup pot, heat a splash of olive oil over medium heat. Add the ground chicken and cook for about 5 minutes, breaking it apart with a wooden spoon until it's no longer pink.

Add additional olive oil and toss in the shredded cabbage, diced onion, grated carrots, minced garlic, and ginger. Sauté for about 10 minutes until softened.

Pour in the chicken broth, salt, and sesame oil. Increase heat until it simmers, then reduce to low and cover for about 20 minutes.

Remove from heat and serve the soup in bowls, garnished with chopped green onions. Offer Sriracha or soy sauce on the side.