Heat 2 Tbsp avocado oil in a large deep skillet over medium-high heat until shimmering.

Add 1 lb ground turkey to the hot skillet. Spread it into an even layer and let it brown undisturbed for 3 minutes. Flip the turkey, cook 1 to 2 more minutes, then use a spatula to chop/break the turkey into bite-sized pieces.

Add 1/2 yellow onion (chopped) and 5 cloves garlic (minced) to the skillet. Sauté, stirring occasionally, for about 2 minutes until the onion begins to soften and the garlic is fragrant.

Add 1 small head green cabbage (thinly sliced), 3 cups grated carrot, 1 Tbsp fresh ginger (peeled and grated), and 1/4 cup coconut aminos. Stir to combine, then cover the skillet (it may be crowded; the vegetables will cook down). Cook covered for 8 minutes, or until the cabbage is very wilted.

Remove the cover, stir well, and continue to cook uncovered for about 10 minutes, stirring occasionally, until most of the liquid has evaporated and the vegetables are tender.

While the skillet cooks, prepare the jammy eggs: bring a pot of water to a full boil. Using a slotted spoon, gently lower 4 to 6 eggs into the boiling water and boil for exactly 6 minutes. Immediately transfer the eggs to an ice bath and chill at least 10 minutes before peeling.

Peel the chilled eggs. Divide the turkey–vegetable mixture into bowls and top with the peeled jammy eggs. Sprinkle with 1 Tbsp sesame seeds, the 3 chopped green onions, and 1/3 cup roasted cashews. Serve immediately.