Heat the oil in a pot over medium heat. Add the turkey and brown, breaking it up into smaller pieces. Add the onion, garlic, ginger, coriander, cumin, turmeric, and red pepper flakes (if using); sauté for 3-4 minutes.
Stir in the broth, sweet potatoes, and rice. Season with salt and pepper. Cover with a lid and bring to a simmer for 20 minutes.
Stir in the coconut milk and kale. Cover with a lid and simmer until the rice is tender, about 15-20 minutes.
In a bowl, whisk the mayo, lemon juice, garlic powder, scallions, salt and pepper. Taste and adjust any seasoning as needed.
Heat a non-stick pan over medium heat. Warm the naan on both sides to golden brown. Cut into triangles.
Portion the soup and garnish with cilantro, serve with naan and lemon garlic aioli.