Heat 1 tablespoon avocado oil in a large 12-inch skillet or large pot over medium-high heat.
Add the sliced medium yellow onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the sliced green cabbage, stir to combine (it may overflow), then cover and cook, stirring occasionally, until wilted and liquid is released, about 10–15 minutes.
Remove the lid and push the cabbage and onions toward the skillet edges to create a space in the center.
Add the ground turkey plus the minced garlic and grated ginger (if using) to the center; let the turkey brown untouched for a few minutes, then break it up with a spatula and mix it into the cabbage and onion.
Pour in 4 tablespoons coconut aminos and 2 tablespoons rice vinegar, and add 2–3 teaspoons sriracha if using; stir well to combine.
If there is excess liquid, raise heat to high and cook, stirring occasionally, until the sauce thickens to your liking; season with sea salt and black pepper to taste.
Serve warm on its own or with your preferred sides and toppings.
