Preheat oven to 400 degrees. Shake coconut milk in can to get rid of any separation. Add 3/4 cup coconut milk (we sent more), 3/4 cup water, rice, and a pinch of salt to a medium pot. Bring to a boil, then lower heat, reduce to a simmer, and cover. Cook until rice is tender, 15-20 minutes.

Wash and dry all produce. Halve, peel, and dice onion. Set aside 3 TBSP in a medium bowl. Finely chop cilantro. Remove tough outer layers from lemongrass. Using the back of your knife, lightly smash lemongrass to release aromatics. Halve stalks lengthwise to create four long skewers.

Heat large drizzle of oil in a large pan over medium-high heat. Add the remaining onion and cook, tossing, until softened, 3-4 minutes. Stir in coriander and half the cilantro. Season with salt and pepper. Cook until fragrant, 1-2 minutes.

In a large bowl, combine turkey, cooked onion, panko, and 1 tsp sriracha (use less to taste). Season with salt and pepper. Shape turkey mixture into four large meatballs, then press each meatball around the root ends of the lemongrass skewers to form kebabs. Place on a lightly oiled baking sheet. Bake in oven until cooked through, about 12 minutes.

Meanwhile, cut lime into wedges. Cut cucumber in half lengthwise, then scoop out seeds with a spoon. Slice each half into thin half-moons. Add cucumber, carrots, remaining cilantro, 1/2 TBSP oil, and a squeeze of lime to bowl with reserved onion. Toss to combine. Season with salt, pepper, and more lime (to taste).

Fluff rice with a fork and season with salt and pepper. Divide rice and slaw between plates, then lay skewers on top. Drizzle with remaining sriracha (to taste). Serve with any remaining lime wedges on the side for squeezing over.