Cook the jasmine rice according to package instructions, usually requiring a 2:1 water-to-rice ratio. Bring the water to a boil, reduce heat, cover, and simmer for about 15 minutes.

In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and fresh lime juice until smooth. Adjust sriracha to your spice level.

Heat olive oil in a large skillet over medium-high heat, add ground turkey, breaking it apart. Cook for 5-7 minutes until browned and internal temperature reaches 165°F.

Pour in soy sauce, salt, and pepper, stir for 1-2 minutes to enhance flavors.

Add chopped red bell pepper, sliced carrots, and broccoli. Stir-fry for 5-7 minutes until tender-crisp.

Reduce heat to low, pour half of the bang bang sauce over turkey-vegetable mixture, stir to coat and heat through for 2 minutes.

Scoop jasmine rice into bowls, top with turkey-vegetable mixture, and drizzle with remaining bang bang sauce.

Garnish with green onions and sesame seeds before serving.