Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until fully browned and cooked through, about 6-8 minutes.

While the turkey cooks, steam the broccoli florets until tender but still slightly crisp, about 3-4 minutes. Alternatively, you can sauté the broccoli in the skillet after the turkey is cooked.

In a small bowl, whisk together the soy sauce, honey, sriracha, garlic powder, ginger powder, and red pepper flakes (if using). Set aside.

Once the turkey is cooked, push it to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side of the skillet and pour in the sauce mixture. Stir the sauce for 30 seconds to combine and let it slightly thicken.

Add the steamed broccoli to the skillet and stir everything together, coating the turkey and broccoli evenly with the sauce. Cook for another 2-3 minutes to let the flavors meld.

Serve the turkey and broccoli mixture over cooked brown rice or quinoa. Garnish with sliced green onions and sesame seeds, if desired.