Preheat oven to 400F and position a rack in the centre position.
Rinse and pat trout dry. Brush both sides with avocado oil and lightly season with kosher salt and pepper. Lay trout on a baking sheet skin-side up.
Once oven is preheated, switch to broil mode. Transfer fish to oven and broil 6-7 minutes or until cooked through and skin is crispy. *Note: this cooking time works best for a trout filet approximately 1" thick.
Add red cabbage, napa cabbage, carrots, snow peas, cilantro, mint, basil, and green onions to a large mixing bowl and toss everything to combine.
In a separate, smaller mixing bowl, add rice wine vinegar, coconut aminos, sesame oil, ginger, garlic, maple syrup and fish sauce. Stir until thoroughly combined.
Pour vinaigrette over the slaw and toss everything to coat. Transfer to a serving platter, top with the broiled trout, garnish with green onions and chilies. Serve!