In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Stir in the ground chicken and cook until browned and no longer pink, approximately 5-7 minutes.

Once cooked, remove from heat, and mix in the cabbage coleslaw, scallions, soy sauce, egg, sea salt, and pepper until well combined.

On a clean surface, lay out a dumpling wrapper. Spoon about 1 tablespoon of the filling into the center.

Wet the edges of the wrapper with water, fold in half, and pinch to seal, making sure there are no air pockets.

Repeat with the remaining wrappers and filling.

Heat ½ cup of olive oil in a large skillet over medium heat. Once hot, add the potstickers in a single layer, making sure they're not touching.

Cook for 2-3 minutes, until the bottoms are golden brown.

Add ¼ cup of water to the skillet, cover immediately, and let steam for about 4-5 minutes until cooked through and juicy.

In a small bowl, whisk together ¼ cup soy sauce, rice vinegar, red pepper flakes (if using), and a touch of salt and pepper. Set aside for serving.

Transfer the potstickers to a serving plate, garnish with sesame seeds, and serve alongside the dipping sauce for a delightful meal.