Heat the oil in a large (12-inch) skillet with deep sides over medium heat. Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add the carrots, radishes, and ginger. Cover and cook 3 minutes.

Scoot the vegetables off to one side of the skillet and add the ground turkey. Brown on one side for 2 to 3 minutes, then flip and continue browning another 2 minutes. Give everything a big stir to combine it all together.

Add the teriyaki sauce, chopped zucchini, spinach, and sea salt. Cover and cook until turkey has cooked through and vegetables have reached desired done-ness, about 4 to 5 minutes. If there is much liquid left in the pan, increase the heat to medium-high and continue cooking and stirring until much of the liquid has evaporated.

Serve with chopped chives and sesame seeds. You can also serve this ground turkey skillet with steamed rice or cauliflower rice and more teriyaki sauce.