Cook jasmine rice according to package instructions, typically calling for 2 cups of water to 1 cup of rice. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until fluffy.

In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and fresh lime juice. Whisk until smooth, adjusting sriracha for spice preference.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add ground turkey, breaking apart with a spatula. Cook for 7-10 minutes until completely browned.

Season cooked turkey with soy sauce, salt, and pepper. Stir to combine and cook for an additional 2 minutes.

Add chopped red bell pepper, carrots, and broccoli to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.

Remove skillet from heat and fold in half of the prepared bang bang sauce until evenly coated.

Layer rice in serving bowls, topping with the turkey and vegetable mixture. Drizzle remaining bang bang sauce over the tops.

Garnish with sliced green onions and sesame seeds before serving warm.