Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a spatula as it cooks. Add the thinly sliced green onions, then season the beef mixture with kosher salt, freshly ground black pepper, garlic powder, sriracha, and soy sauce. Continue cooking until the beef is browned and cooked through. Once done, transfer the beef mixture to a plate and set aside.

Add the avocado oil to the same skillet and allow it to heat up. Add the shredded brussels sprouts and season with kosher salt and freshly ground black pepper. Sauté the brussels sprouts, stirring occasionally, until they are soft and caramelized around the edges. I find that a bit of caramelization adds a delicious depth of flavor.

Return the cooked beef mixture (from Step 1) to the skillet with the sautéed brussels sprouts (from Step 2). Pour in the sweet chili sauce and juice from half a lime. Stir well to evenly coat all the ingredients in the sauce and combine the flavors. Cook for another 2-3 minutes until everything is heated through.

Remove the skillet from the heat and sprinkle the top of the beef and brussels sprouts mixture with toasted sesame seeds. Serve hot, either on its own or over rice, quinoa, or your choice of base for a complete meal.