Stir together ingredients for dipping sauce in a small bowl and divide between 4 small dipping cups. Heat 1 tablespoon of sesame oil over medium-high heat in a cast iron skillet for 3 minutes. While pan heats, finely chop chicken into very small pieces. Add chicken to pan and brown for 3 minutes, stirring occasionally. Add cabbage, onion, carrots, ginger, garlic and coconut aminos to pan and cook for 5 minutes longer, stirring regularly. Turn heat off and cool mixture for 5 minutes.

Place 1 coconut wrapper on a clean work surface in a diamond shape. Scoop ¼ cup of filling onto wrapper about ⅓ of the way from the bottom. Roll from the bottom of the wrapper toward the top folding the bottom over the filling. Fold the sides in and continue to snugly roll to the top. Continue with remaining wrappers and filling to make 8 eggrolls.

Place 4 eggrolls in the basket of air fryer, seam side down. Fry eggrolls at 300ºF for 3 minutes. Repeat with remaining 4 eggrolls.

Heat 1 tablespoon of sesame oil in a medium skillet over medium heat. Add garlic and snap peas and sauté for 5 minutes. Stir in coconut aminos and chili flakes. Cover and sauté for 7-8 minutes longer. Sprinkle sesame seeds on top.

Divide snap peas between 4 small compartments of 4 MPOF teal containers. Place 2 eggrolls in the large compartments along with 1 small dipping cup with sauce.