Begin by cooking 2 cups of jasmine rice according to the package instructions, typically around 15 minutes. Use a rice cooker or saucepan, bringing water to a boil and reducing to a simmer until fluffy. Once done, remove from heat and set aside, letting it steam covered.

In a small bowl, whisk together ½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon sriracha, and 1 tablespoon fresh lime juice. Combine until smooth and creamy, then taste and adjust for sweetness if needed.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Allow the oil to heat until shimmering, about 1-2 minutes.

Add 1 pound of ground turkey to the skillet, breaking it apart with a spatula. Cook for about 6-8 minutes, stirring occasionally, until fully browned and no longer pink. Season with salt and pepper.

Once the turkey is cooked, stir in 2 tablespoons of soy sauce, cooking for an additional 1-2 minutes until the turkey absorbs the flavor.

Introduce 1 cup each of chopped red bell pepper, carrots, and broccoli to the skillet. Cook for an additional 5-7 minutes until tender-crisp.

Remove the skillet from heat and stir in half of the prepared bang bang sauce until the turkey and vegetables are well coated.

In serving bowls, spoon the cooked jasmine rice as the base. Top each bowl with the turkey-vegetable mixture.

Drizzle the remaining bang bang sauce over each bowl and garnish with sliced green onions and sesame seeds.