Cook the jasmine rice according to package instructions, typically rinsing it first. Bring water to a boil, add rice, cover and simmer for about 15 minutes.

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for about 5–7 minutes until cooked through.

Reduce heat to medium, stir in soy sauce, salt, and pepper. Cook for an additional minute.

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

Mix in half of the bang bang sauce with the turkey and veggies, stirring well.

Spoon warm jasmine rice into bowls, top with the turkey and vegetable mixture, and drizzle remaining bang bang sauce.

Garnish with sliced green onions and sesame seeds. Serve immediately.