In a medium saucepan, heat 1 teaspoon of avocado oil over medium heat. Once hot, add the ground turkey along with coconut aminos, sesame oil, chili paste, minced ginger, chopped Thai basil, lemongrass, fish sauce, salt, and pepper. Mix until combined and cook until the turkey is no longer pink, about 5-7 minutes. Taste and adjust seasoning if needed.

While the turkey cooks, prepare either the cauliflower rice or white rice according to package instructions or your preferred method.

In another pan, heat 2 teaspoons of avocado oil over medium heat. Add the diced onion, sliced bell peppers, and green beans. Sauté until the onion becomes translucent and the veggies soften, approximately 5-7 minutes. Then, add the bok choy, salt, and pepper, cooking until the bok choy wilts.

In a small pot, combine the remaining coconut aminos, chili paste, minced ginger, and fish sauce. Bring to a boil over medium heat, then reduce to a simmer for 1-2 minutes, allowing the sauce to thicken slightly.

To assemble, place a generous scoop of rice at the bottom of bowls, followed by the cooked ground turkey and vegetables. Drizzle with the prepared sauce and finish with desired toppings like Bibb lettuce, sliced chili peppers, and carrot strips. Serve immediately, or let cool completely for meal prep storage.