Add the cabbage, cucumber, carrots, onion, soy sauce, vinegar, sesame oil, lime juice as needed to taste, and half of the ginger. Mix well and let sit. Taste and adjust any of the ingredients as needed. Season with salt and pepper to taste before serving.
In a bowl whisk the mayo, remaining ginger and lime juice, garlic, cilantro. Season with salt and pepper to taste. Set aside.
Lightly toast the bread.
Heat a nonstick pan on medium heat. Once hot add the oil and turkey. Brown the turkey and crumble while cooking until it is no longer pink. Add the sweet chili sauce and lime zest. Lower the heat and let the meat simmer in the sauce. (add 1 to 3 tablespoons of water as needed if the pan becomes too dry). Season with salt and pepper to taste.
Spread the mayo mixture on both halves of the bread. Lay down the spring mix, top with meat and slaw mix. Cut in half and serve with chips.