Add in the onion, Lee Kum Kee Minced Garlic, and ginger. Sauté until the onion turns translucent. Then add in the carrots, chicken broth, diced tomatoes, Lee Kum Kee Sriracha Chili Sauce, coconut aminos, fish sauce, apple cider vinegar, Chinese five spice, and coconut sugar. Mix until combined and bring the chili to a low boil.
Remove the chili from heat and serve with sliced avocado, radishes, green onions, and lime wedges. Enjoy!