Rinse 1 cup of jasmine rice under cold water until clear. In a medium saucepan, combine rice with 2 cups water, bring to boil, cover, and simmer for 18-20 minutes.

In a mixing bowl, combine ½ cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tbsp honey, and 1 tbsp rice vinegar or lime juice. Whisk until smooth and refrigerate.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb ground turkey, breaking it apart and seasoning. Cook for 8-10 minutes until browned and crispy.

While the turkey cooks, prepare vegetables: shred 2 cups cabbage, slice 1 cucumber, and chop green onions.

Assemble bowls: start with rice, layer with veggies, then add cooked turkey.

Drizzle bang bang sauce over bowls and garnish with green onions or chili flakes. Serve with lime wedges.