Once the chicken is done marinating, remove it from the refrigerator and let it sit at room temperature for a few minutes.
Meanwhile, heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat.
Add the eggs, cover, and cook until they are no longer runny, about 1 minute.
Transfer the cooked eggs to a cutting board, roughly chop, and set aside.
Add the remaining avocado oil to the pan and heat over medium-high heat.
Remove the chicken pieces from the marinade and add them to the pan, stirring continuously to brown evenly. Reserve the marinade.
Add the mushrooms and sauté until they begin to brown and shrink down a bit, about 3 minutes.
Add half of the coleslaw, mix, and stir.
Add the reserved marinade and stir until the sauce comes to a boil.
Add the bean sprouts and the white parts of the scallions; stir.
Add the rest of the coleslaw mix, the cooked eggs, and the green parts of the scallions and stir.
Season with salt and pepper. Taste and adjust if needed.
Spoon into bowls and serve.