Whisk the mayonnaise, sweet chili sauce, sriracha, and rice vinegar together in a small bowl to create the bang bang sauce. Set aside.
Heat the sesame oil in a large skillet over medium-high heat. Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the ground turkey to the skillet, breaking it apart gently. Let it sear undisturbed for 3 minutes.
Toss and cook the meat until completely browned and no longer pink inside.
Reduce the heat to low. Pour half of the prepared sauce into the skillet, stirring to coat the meat evenly until warmed through.
Serve by dividing the warm rice among bowls, topping with the glazed meat, shredded carrots, and diced cucumbers. Drizzle the remaining sauce on top.
