Preheat oven to 375 degrees. Finely chop one half of mushrooms and add to a large bowl. Add ground turkey, garlic, ground ginger, sea salt, and black pepper. Mix well and form into balls about two inches in diameter then place them on a large,non-stick pan or cookie sheet.
Place bacon slices on another baking pan. In a small bowl, mix Sriracha with water and brush over bacon until all is used. In another small bowl, mix honey with 1.5 teaspoons of soy sauce and set aside.
Place both pans in the oven. Bake bacon for about ten minutes, or until crisp. Bake meatballs for about 23 minutes or until cooked through. Brush meatballs with some of the honey-soy glaze and bake an additional two minutes. Once meatballs are finished baking, brush with remaining glaze.
Place cooked bacon strips on a plate lined with paper towels to absorb excess oil and allow to cool for a few minutes then crumble paper towels into a ball in order to break up bacon. Unfold paper towels and repeat, as necessary, to completely crumble bacon.
While bacon and meatballs cook, add olive oil to a wok or skillet over medium-high heat and sauté carrots, bell pepper, and mushrooms in order of tenderness, starting with carrots (about ten minutes total). While cooking, season with sea salt, black pepper, and remaining soy sauce.
Assemble bowls with rice, veggies, and meatballs, then top with crumbled bacon.