1. Wash and dry the lettuce, then chop it for bowls or separate the leaves for a wrap-style serving. Prepare the brown rice or cauliflower rice and set out the cucumber, avocado, green onions, and sesame seeds for topping.

2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.

3. Stir in the garlic and fresh ginger and cook for 30 seconds, just until fragrant.

4. Add the ground turkey and cook, breaking it apart with a spoon, until fully cooked and no longer pink.

5. Season the turkey with salt and black pepper, then stir in the diced red bell pepper and shredded carrots.

6. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and sriracha.

7. Pour the sauce into the skillet and stir until the turkey and vegetables are evenly coated. Let it simmer for 2 to 3 minutes until slightly glossy.

8. Build each bowl with lettuce and brown rice or cauliflower rice as the base.

9. Spoon the warm turkey mixture over the top, then finish with cucumber, avocado, green onions, and sesame seeds.

10. Serve immediately while the filling is warm and the vegetables stay crisp.