Start by heating the avocado oil in a large skillet over medium heat.

Add the ground beef to the skillet, breaking it up with a spatula. Season with salt, pepper, and garlic powder.

Once the ground beef is browned, remove it from the skillet and set aside on a plate.

In the same skillet, add the shredded Brussels sprouts, seasoning with salt and pepper. Sauté them until they are tender and caramelized, about 5-7 minutes.

Return the cooked ground beef to the skillet, adding the sweet chili sauce and green onions. Stir to combine everything thoroughly.

If using, drizzle the sriracha over the mixture and stir again before serving.

Serve hot, optionally over a bed of rice or quinoa, and garnish with additional green onions if desired.