Bring a pot of water to a boil and cook the soba noodles according to package directions, adding the chopped bok choy during the last minute of cooking.
Drain the noodles and bok choy, reserving two tablespoons of the cooking water.
In a small mixing bowl, whisk together the tahini, chili oil, tamari, rice vinegar, and Sichuan peppercorn powder until smooth.
Heat the avocado oil in a large skillet over medium-high heat and add the ground turkey, minced garlic, and grated ginger.
Sauté the turkey until it is browned and cooked through, breaking it into small crumbles as it cooks.
Add the cooked noodles, bok choy, and the reserved cooking water to the skillet with the turkey.
Pour the prepared sesame sauce over the mixture and toss everything together for 1-2 minutes until the sauce is glossy and the ingredients are well combined.
Divide into a bowl and garnish with freshly chopped scallions before serving.