Bring a medium pot of water to a boil and cook the soba noodles for 4 to 5 minutes until tender, then drain and rinse under cold water to prevent sticking.
In a small mixing bowl, whisk together the tahini, tamari, chili oil, and rice vinegar until the mixture becomes a smooth and creamy sauce.
Heat the avocado oil in a large skillet over medium-high heat and add the ground turkey, using a spatula to break it into small crumbles as it browns.
Stir in the minced garlic, grated ginger, and crushed sichuan peppercorns, continuing to sauté until the turkey is fully cooked and the aromatics are fragrant.
Add the chopped bok choy to the skillet and cook for about 2 minutes, just until the leaves are wilted and the stems are slightly tender but still crisp.
Add the cooked soba noodles and the prepared sesame-chili sauce to the skillet, tossing everything together for 1 minute until the noodles are well-coated and heated through.
Transfer the mixture to a bowl and garnish with thinly sliced green onions before serving immediately.