Bring a large pot of water to a boil. Carefully separate 8-10 large Napa cabbage leaves and blanch them for about 1 minute, just until softened and flexible enough to roll without tearing. Transfer the leaves to an ice bath or a plate to cool and pat dry with paper towels. If needed, trim the thickest portion of the stem with a knife so the leaves roll more easily.

In a large mixing bowl, combine the ground chicken, shiitake mushrooms, garlic, green onions, coconut aminos, toasted sesame oil, ginger, rice vinegar, and white pepper. Mix until everything is evenly incorporated, being careful not to overwork the meat.

Heat the avocado oil in a large skillet over medium heat. Arrange the cabbage rolls seam-side down in the pan and cook for about 2 minutes until lightly golden on the bottom. Add ¼ cup water to the skillet and immediately cover with a lid. Steam for 10 to 12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Remove the lid and continue cooking for another 1 to 2 minutes to allow any remaining liquid to evaporate and the bottoms to crisp slightly.

While the rolls cook, whisk together the coconut aminos, rice vinegar, toasted sesame oil, chili crisp, honey, ginger, garlic, and sesame seeds.

Serve immediately with the dipping sauce on the side.