In a large skillet, heat over medium-high heat and add the lean ground beef. Use a wooden spoon to crumble the meat as it cooks, which should take about 5-7 minutes until no longer pink. Stir in green onions, garlic powder, kosher salt, black pepper, sriracha (if using), and low sodium soy sauce. Once combined and fully cooked, remove from the skillet and set aside.

In the same skillet, add 1-2 tablespoons of avocado oil and heat over medium heat. Add the shredded Brussels sprouts, season with a pinch of salt and pepper, and sauté for about 5-7 minutes, stirring occasionally until they soften and acquire a golden-brown color.

Reduce the heat to low and return the cooked ground beef to the skillet with the sautéed Brussels sprouts. Pour in the sweet chili sauce and fresh lime juice, stirring well to combine all the ingredients. Heat everything through for an additional 2-3 minutes.

Once everything is heated and well combined, turn off the heat and transfer the mixture to serving plates. Optionally sprinkle with sesame seeds for an added crunch and enjoy.