Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up, until it is mostly browned, about 5 to 6 minutes. Drain any excess fat if needed.

Push the turkey to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side and add the diced onion. Cook, stirring, until the onion is soft and translucent, about 3 to 4 minutes.

Mix the softened onion into the turkey. Add the shredded carrots, minced garlic, and minced ginger. Cook for 2 minutes, stirring frequently, until fragrant.

Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan.

Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir to combine so the cabbage is evenly coated.

Cover the skillet and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until the cabbage is tender but not mushy.

Remove the lid and stir in the toasted sesame oil. Taste and adjust seasoning with more soy or salt if needed.

Serve hot over cooked rice if using, and top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if you like heat.