DRAIN and shred jackfruit, then rinse. Once it is rinsed, shake off excess water.
HEAT a large skillet over medium heat. Add in cooking oil of choice, I suggest olive oil.
ONCE the oil is heated, add the onion and green onion, then mix. allow to sauté until fragrant, and the onion begins to look translucent.
ADD in shredded jackfruit, then stir to combine. Add in all-purpose seasoning, jerk seasoning, garlic powder, ground ginger, and dried thyme, then stir to combine.
POUR in vegetable broth and coconut aminos, then stir. Cover and cook for 15 to 20 minutes, stirring occasionally to prevent burning.
PREPARE slaw by adding slaw mix to a bowl. In a separate bowl, combine apple cider vinegar, olive oil and garlic powder, and stir until combined. Dress slaw with the vinaigrette and set aside.
PORTION out meat into the jicama shells and top with slaw and diced avocado.