To make the egg roll bowl: Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned.
2. Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the bag of coleslaw mix and green onion and stir to coat.
3. Cook, stirring frequently until the cabbage is tender.
4. Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning
