Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In a mixing bowl, combine panko, half the teriyaki glaze (reserve remaining for topping), 1/4 tsp. salt, and half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for broccoli). Let rest, 1 minute.

After 1 minute, add ground turkey and stir until thoroughly combined. Form mixture into 16 equally-sized meatballs.

Transfer meatballs to one provided tray.

In second provided tray, combine broccoli, a pinch of pepper, remaining Asian garlic, ginger & chile seasoning (to taste), and 4 tsp. olive oil. Toss to coat evenly. Spread into an even layer.

Bake both trays uncovered in hot oven until broccoli is tender and meatballs reach a minimum internal temperature of 165 degrees, 22-25 minutes.

While broccoli and meatballs bake, carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, half the sesame seeds (reserve remaining for garnish), and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork and stir in sesame oil. Set aside.

Carefully remove trays from oven. Drain excess liquid from meatballs tray and gently toss meatballs with remaining teriyaki glaze. Tray will be hot! Use a utensil.

To serve, top meatballs with boom boom sauce (taste first; sauce is spicy!) and garnish broccoli with crispy onions. Top rice with remaining sesame seeds. Bon appétit!