In a bowl, whisk together the coconut aminos, sesame oil, coconut sugar, rice vinegar and fish sauce (if using) until the sugar dissolves; set the sauce aside.
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Add the ground turkey to the hot skillet and let it brown undisturbed for about 2 minutes, then flip and brown another 2 minutes; use a spatula to break it into smaller pieces.
Add the finely chopped red onion, minced garlic, chopped red bell pepper, and grated carrot to the skillet and cook, stirring frequently, until the vegetables begin to soften, about 2 minutes.
Pour the prepared sauce into the skillet and bring the mixture to a full boil, then continue cooking and stirring until the sauce is mostly absorbed, the turkey is cooked through, and the vegetables are tender, about 4 minutes.
Taste and adjust seasoning with sea salt and additional coconut aminos or sriracha if desired.
Serve immediately topped with the chopped green onions.
