Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice and water; bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes until fluffy.

In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice. Adjust seasoning and refrigerate.

Heat olive oil in a skillet. Add ground turkey seasoned with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 8-10 minutes until browned and cooked through.

While turkey cooks, shred cabbage and chop lettuce. Slice cucumber and chop green onions. Set aside in bowls.

In bowls, layer rice, cooked turkey, and vegetables. Drizzle Bang Bang Sauce over the top.

Garnish with lime wedges and serve warm.