In a pot, combine the rice with 2 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
In a large skillet or cast-iron pan on medium-high heat, warm the sesame oil, then add ground turkey, season with a pinch of salt, and cook, breaking it apart with a spatula or wooden spoon into small pieces, for 4-5 minutes until mostly cooked.
While the turkey is cooking, in a small bowl, add the soy sauce, brown sugar, honey, cornstarch, ground ginger, and powdered garlic, and whisk to combine. Set aside.
Once the turkey has mostly cooked, add the crushed red pepper flakes (optional) and sliced green onions (white parts only) and cook for an additional 1-2 minutes until the turkey is cooked through and no longer pink.
Once the turkey is cooked, reduce the temperature to medium heat, add the carrots and cabbage to the pan, along with one tablespoon of water, stir to combine with the turkey, cover, and allow to cook for an additional 2-3 minutes until vegetables are tender. (The water helps the veggies steam and cook when covered.)
Once the vegetables are tender, add most of the remaining green onion (green parts) and sauce to the turkey mixture, stirring to ensure everything is well coated in the sauce, and cook for another 2-3 minutes to allow the sauce to reduce and thicken.
Once the turkey is cooked, assemble the bowls. Divide the rice evenly across 4 meal prep containers or bowls, layer with ¼ of the turkey mixture, and top with extra green onion, cilantro, and a wedge of lime.
The bowls can be served immediately, stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.