Bring a medium pot of water to a boil and cook the dry soba noodles according to package directions, adding the baby bok choy during the final minute of cooking.
Drain the noodles and bok choy in a colander, then rinse under cold running water to stop the cooking process and prevent the noodles from sticking.
In a small mixing bowl, whisk together the tahini, tamari, rice vinegar, chili oil with flakes, and ground Sichuan peppercorns until the sauce is smooth and aromatic.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated fresh ginger to the skillet, sautéing for about 30 seconds until they become fragrant but not browned.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and cook until it is fully browned and no longer pink.
Reduce the heat to low and add the cooked noodles, bok choy, and the prepared sesame sauce to the skillet.
Toss everything together vigorously until the noodles and turkey are thoroughly coated in the sauce and heated through.
Transfer the mixture to a serving bowl and garnish with the thinly sliced green onion.