In a medium bowl, combine Greek yogurt, lemon juice, olive oil, dill, minced garlic, and shredded cucumber. Season with salt to taste. Cover and refrigerate until ready to use.

In another bowl, combine quartered grape tomatoes, finely chopped red onion, chopped parsley, olive oil, red wine vinegar, and minced garlic. Season with salt and pepper. Refrigerate until ready to use.

Place rice in a fine mesh strainer and rinse thoroughly with cold water to remove excess starch.

Place chicken broth in a medium saucepan and bring to a boil over high heat.

Add rinsed rice to boiling broth, reduce heat to low, cover, and simmer for 15-20 minutes until rice has absorbed all the liquid.

Remove rice from heat and stir in butter, lemon juice, lemon zest, and chopped parsley. Toss well and set aside.

While rice is cooking, heat olive oil in a large skillet over medium-high heat.

Add ground turkey and diced onion to skillet. Cook until turkey is browned and onion is softened, breaking up turkey into small pieces as it cooks.

Add minced garlic, oregano, and basil to turkey. Stir well to combine and cook for 30 seconds until fragrant.

Add chopped sun-dried tomatoes and stir to combine, cooking for another 2-3 minutes.

To assemble each bowl, add a portion of lemon parsley rice, seasoned turkey, tomato salad, sliced cucumbers, and kalamata olives. Top with a generous dollop of tzatziki and enjoy!