In a large skillet, heat 1 tablespoon of avocado oil over medium heat.
Add the sliced yellow onion to the skillet and sauté for about 3-4 minutes, or until they start to become translucent.
Increase the heat to medium-high and add 1 pound of ground turkey to the skillet. Cook for about 5-7 minutes, or until the turkey is no longer pink.
Stir in the minced garlic and grated ginger (if using) and cook for an additional 1-2 minutes, until fragrant.
Add the sliced green cabbage to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still has a nice crunch.
Pour in the coconut aminos, rice vinegar (if using), and sriracha (if desired). Season with sea salt and black pepper to taste. Stir everything together and let it cook for another minute.
Once everything is well combined and heated through, remove the skillet from the heat. Serve warm.
