In a medium bowl, add the diced chicken, 1 tablespoon of avocado oil, soy sauce, lime juice, minced garlic, ginger, water, thinly sliced green onions, and crushed red pepper flakes.
Stir until combined, cover with plastic wrap and let marinate for 20 minutes - 2 hours in the fridge. Once finished marinating, remove chicken from the marinade with a slotted spoon to remove excess sauce.
In a large saucepan, add 1 tablespoon of avocado oil. Heat over medium heat until barely smoking, then add the chicken. Cook for about 2 minutes before stirring.
Stir gently, then allow the chicken to brown slightly on the bottom before stirring again. Repeat until the chicken is golden brown and cooked throughout. Transfer to a serving bowl and set aside.
In a small pan, add the peanut butter, water, sugar, soy sauce, white wine vinegar, and crushed red pepper flakes. Heat over medium high heat while whisking and bring to a boil.