Heat avocado oil in a pan over medium to low heat.
Add in your chopped onion or shallot and and cook until translucent, then add in the garlic and water chestnuts and sauté for a minute or so.
Add in the turkey and cook until browned.
Add in the coleslaw mix, ginger, salt, pepper and the sauces and stir.
Let simmer for a few minutes until the sauce thickens slightly. If needed, turn your heat up to absorb some of the extra liquid.
Mix together mayo and hot sauce until combined. Add the spicy mayo to a plastic bag and slice off the corner for an easy way to store and spread the sauce.
Spoon your finished product into bowls and top with mayo, green onions and sesame seeds.
