Cook the jasmine rice according to the package instructions, usually about 15-20 minutes. Rinse under cold water until clear, fluff with a fork, and keep warm.

In a medium bowl, whisk mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Let sit to allow flavors to meld.

Heat a large skillet over medium-high heat and add olive oil. Heat for 1-2 minutes until shimmering.

Add ground turkey to the skillet, breaking it up with a spatula. Cook for 5-7 minutes until browned and fully cooked.

Pour in soy sauce, season with salt and pepper. Stir and cook for another minute.

Incorporate red bell pepper, 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 until everything is well combined.

Ladle jasmine rice into bowls, top with turkey and vegetable mixture.

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