Trim cucumber and thinly slice into rounds.

Halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine cucumber, 1 tsp. olive oil, 1/4 tsp. salt, and lime juice. Set aside to quick-pickle.

In another mixing bowl, combine panko, ground turkey, Asian garlic, ginger, and chile seasoning (use less if spice-averse), and 1/2 tsp. salt. Form mixture into 16 evenly-sized meatballs.

Place a large non-stick pan over medium heat and 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.

Remove from burner. Transfer meatballs to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook meatballs to medium-high heat and add 1 tsp. olive oil. Add bok choy to hot pan and stir often until leaves are wilted, 2-3 minutes.

Stir in rice and 3 cups water. Bring to a simmer.

Once simmering, cover and cook until water is absorbed, 6-8 minutes.

Remove from burner.

Uncover and stir in 1/4 tsp. salt. Top rice mixture with meatballs in an even layer and cover pan.

Set aside covered until meatballs are heated through, 2-3 minutes.

Plate dish as pictured on front of card, topping rice mixture and meatballs with quick-pickled cucumbers and cabbage. Garnish meatballs with spicy orange sauce (to taste) and slaw with sesame dressing. Squeeze lime wedges over to taste. Bon appétit!