Rinse 1 cup of jasmine rice under cold water until clear. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then simmer for 18-20 minutes.

In a mixing bowl, whisk together ½ cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, and 1 tablespoon rice vinegar or lime juice. Chill for at least 15 minutes.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound ground turkey, breaking it apart. Season with salt and pepper, cooking for 8-10 minutes.

While turkey cooks, prepare 1 cup cabbage, slice 1 cucumber, and chop a handful of lettuce and green onions.

In serving bowls, layer warm jasmine rice, cooked ground turkey, followed by cabbage, cucumber, and lettuce.

Drizzle with chilled bang bang sauce and garnish with sliced green onions and chili flakes.

Serve with lime wedges for a zesty kick.