Heat 2 tablespoons avocado oil in a 12-inch deep skillet over medium heat.
Add the finely chopped 1/2 red onion and cook, stirring occasionally, until it begins to soften, about 3 minutes.
Add the chopped carrots, chopped radishes, and 1 tablespoon grated ginger to the skillet, cover, and cook 3 minutes.
Push the vegetables to one side of the skillet and add 1 pound ground turkey to the empty side. Brown on one side 2–3 minutes, then flip and brown another 2 minutes.
Stir the turkey and vegetables together, then add 1/4 cup teriyaki sauce, the chopped zucchini, 2 cups baby spinach, and 1/2 teaspoon sea salt.
Cover and cook until the turkey is cooked through and vegetables are tender, about 4–5 minutes. If excess liquid remains, increase heat to medium-high and cook, stirring, until most liquid evaporates.
Serve topped with chopped chives and 1 tablespoon sesame seeds.
