Cook the jasmine rice according to package instructions, typically around 15-20 minutes. Rinse under cold water until clear, fluff, and set aside.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice to create the bang bang sauce. Let it sit for a few minutes.

Heat olive oil in a large skillet over medium-high heat for about 1-2 minutes.

Add the ground turkey to the skillet and cook for about 5-7 minutes, breaking it apart until browned and cooked through.

Stir in soy sauce, salt, and pepper to the turkey, cooking for an additional minute.

Add the diced red bell pepper, sliced carrots, and broccoli. Cook for 5-7 minutes until vegetables are tender-crisp.

Remove from heat and mix in half of the bang bang sauce.

Assemble bowls with jasmine rice as the base, topped with turkey and vegetable mixture.

Drizzle remaining bang bang sauce over bowls and garnish with green onions and sesame seeds.