In a large skillet, heat over medium heat and add the lean ground beef, crumbling it as you go. Cook for about 5-7 minutes, stirring occasionally, until fully browned and no longer pink. Add garlic powder, salt, pepper, green onions, and sriracha, mixing well. Once combined and cooked through, remove from the skillet and set aside.

In the same skillet, add a tablespoon of avocado oil and turn the heat to medium-high. Once the oil is shimmering, add the shredded brussels sprouts, seasoning with salt and pepper. Sauté for approximately 5-7 minutes, stirring frequently until they are soft and lightly caramelized.

Return the cooked ground beef back to the skillet with the sautéed brussels sprouts. Pour in the sweet chili sauce and lime juice, stirring well to ensure everything is evenly coated. Cook for an additional 2-3 minutes until heated through and the sauce glistens.

Once everything is well combined and heated, remove from heat. Serve hot, alongside rice or quinoa if desired. For an extra touch, sprinkle sesame seeds on top.