Heat the avocado oil and 1 teaspoon of the sesame oil in a large skillet over medium-high heat. Add the ground turkey and cook for 6-8 minutes, breaking it up with a spoon, until no longer pink and lightly browned.
Add the green onion whites, garlic and ginger. Cook for 45 seconds, stirring, until fragrant.
Add the coleslaw mix and shredded carrots. Cook for 5-7 minutes, stirring often, until the cabbage is tender-crisp.
Stir in the soy sauce, rice vinegar, sriracha and the remaining 2 teaspoons sesame oil. Cook for 1-2 minutes, tossing, until the mixture is glossy and heated through.
Serve hot, topped with the green onion greens.
