In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, and 1 tablespoon of sriracha until perfectly smooth and light orange. Chill in the fridge.

Rinse white rice under cold water until clear. Cook according to package instructions until fluffy. Keep warm.

Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart. Season with salt, pepper, and garlic powder. Cook undisturbed for 2-3 minutes to form a golden-brown crust, then stir until fully browned and crumbled.

Steam broccoli florets in a steamer basket for 3-4 minutes until tender-crisp. Thinly slice the red bell peppers and finely shred the red cabbage.

Scoop fluffy white rice into a bowl. Top the center with seasoned ground turkey crumbles. Arrange steamed broccoli, sliced red bell peppers, and shredded red cabbage around the edges.

Add a generous drizzle of the creamy bang bang sauce, followed by a lighter drizzle of the remaining sriracha. Garnish with chopped scallions and toasted sesame seeds.