In a skillet, heat 2 tablespoons of avocado oil over medium-low heat. Add 1 small, finely diced onion and sauté for 8-10 minutes until golden brown.

Julienne 4-5 medium carrots into a mixing bowl, add a pinch of kosher salt and 1 teaspoon of sugar, then toss well.

Add 1 teaspoon each of ground coriander, smoked paprika, and cayenne pepper, along with 3 cloves of minced garlic into the carrots.

Strain the hot oil from the skillet over the carrot mixture along with the caramelized onions; mix gently to combine.

Stir in a handful of chopped cilantro and 2 tablespoons of white vinegar, adjusting seasoning as needed.

Transfer to an airtight container, press down to remove air, seal, and refrigerate for at least 4 hours or overnight.