Pre-heat your grill to cook over direct heat.
In a small bowl combine all of the jerk seasoning spices and mix well.
In a large bowl combine the ground chicken, almond flour, 2 chopped green onions, the fresh ginger, and 2 teaspoons of the jerk seasoning mixture. Mix thoroughly with your hands and then form 4, ¼lb patties and set aside.
Next, combine the red cabbage, green cabbage, the other 2 green onions, walnuts, avocado mayo, apple cider vinegar, and remaining jerk seasonings. Mix thoroughly and place in the fridge until ready to use!
Grill each jerk chicken burger till it reaches an internal temperature of 165F. Mine took about 3-4 minutes per side.
To assemble your burger, take one romaine leaf and place the red onion and tomato over the lettuce, add the jerk chicken burger and top with the slaw. Cover with a final romaine leaf and enjoy!