In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, dill, minced garlic, and diced cucumber. Stir until smooth and creamy. Cover and set aside in the fridge to let the flavors meld while you prepare the rest.

Combine halved grape tomatoes, diced red onion, chopped parsley, olive oil, red wine vinegar, minced garlic, and red pepper flakes in a bowl. Toss gently and allow it to sit so the flavors can combine.

Rinse the rice under cold water until the water runs clear to remove extra starch. In a saucepan, bring the chicken broth to a boil. Once boiling, add the rice, stir briefly, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

In a skillet over medium heat, add 1 tbsp olive oil. Once hot, add ground turkey and diced onion. Cook until browned, about 5-7 minutes, breaking it up with a spatula. Stir in minced garlic, oregano, and basil for about 30 seconds until fragrant. Then add chopped sun-dried tomatoes, cooking for an additional 2-3 minutes.

Once the rice is done, remove it from heat and stir in butter, lemon juice, lemon zest, and chopped parsley. Fluff with a fork to combine the flavors.

Divide the rice among bowls. Top with the seasoned ground turkey, fresh tomato salad, sliced cucumber, kalamata olives, and a generous dollop of tzatziki sauce.