Bring a medium pot with rice and 2 1/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine ground turkey, half the Asian garlic, ginger, & chile seasoning (use less if spice-averse; reserve remaining for vegetables), panko, and half the soy sauce (reserve remaining for vegetables). Form mixture into 12 equally-sized meatballs.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan. Cover and roll occasionally until browned all over and turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes.

Transfer meatballs to a plate. Keep pan over medium-high heat; no need to wipe clean.

Add 2 tsp. olive oil, white portions of green onions, and slaw mix to hot pan used to cook meatballs. Stir occasionally until slaw mix is wilted, 2-3 minutes.

Add ponzu sauce, sweet chili sauce, remaining soy sauce, and remaining Asian garlic, ginger, & chile seasoning (to taste). Stir to combine and bring to a simmer.

Once simmering, stir in meatballs until coated, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping rice with meatball-vegetable mixture and garnishing with green portions of green onions. Bon appétit!