In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties.
In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.
Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds.
Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.