In a medium size sauté pan, heat the oil over medium heat and add the garlic, ginger and onions. Cook until onions are translucent and garlic and ginger are fragrant. Try not to burn the garlic. If the garlic starts turning brown lower the heat.
Add the ground chicken meat and cook for 3-4 minutes.
Add the sugar, fish sauce, water and soy sauce. Stir all the ingredients together and cook for another 2-3 minutes until the chicken is cooked through.
Fold in the cilantro and scallions and squeeze in the lime juice. Toss lightly to incorporate and serve.
Fill the mini taco shells one at a time, squeeze a little avocado cream on top. Garnish with crumbled Cotija cheese and cilantro sprouts.