Pat dry the 10 oz ground turkey with a paper towel.
Zest 1 lime into a medium bowl, cut the lime into wedges, then set aside the lime wedges for garnish.
Coarsely chop the fresh cilantro and divide into halves.
In the medium bowl with the lime zest, add the egg, half the fresh cilantro, approximately 2 tbsp of meatball seasoning containing: ground ginger, granulated garlic, coriander, almond meal, then whisk until blended.
Add the 10 oz of ground turkey to the medium bowl, season generously with salt and freshly ground black pepper, then gently mix until it’s combined with the other ingredients.
If desired, set the bowl in the freezer for 10 minutes to firm up the turkey mixture.
Using your wet hands, shape the turkey mixture into 1 1/2 inch turkey meatballs.
In a large frying pan over medium high heat, warm 1 tablespoon of avocado oil until hot, but not smoking.
Add the turkey meatballs and cook for approximately 3-4 minutes per side, turning once, until well browned and cooked through.
Once cooked, transfer the turkey meatballs to a plate and pour off all but 1 tbsp of the oil from the pan.
In the same pan used for the meatballs, add the cauliflower rice, and cook over medium heat for approximately 5-7 minutes, stirring occasionally, scraping up any browned bits from the bottom of the pan, until the cauliflower is lightly browned and softened.
Trim off the top of the serrano chile and thinly slice.
Coarsely chop 1/3 of a cup of roasted cashews.
Strip the mint leave from the stems, then coarsely chop the leaves. This will be the freshest smell ever.
In a small sauce pot over medium heat, warm 1 tbsp of avocado oil until hot, but not smoking.
Stir in the lemongrass paste containing: lemongrass, fresh ginger, fresh garlic, ground turmeric, olive oil, salt.
Add as much serrano chile to the same sauce pot as you like, stir, then cook for approximately 1 minute.
Add 1 cup of water to the sauce pot, bring to a boil, then reduce to a simmer.
Add 1/2 cup of coconut milk and kale to the sauce pot, then cook for 2-3 minutes, stirring occasionally, until just heated through.
Season to taste with salt and black pepper.
Transfer the cauliflower rice to individual bowls, top with the meatballs, garnish the bowls with the cashews, mint, and cilantro, then pour in the lemongrass broth.