Rinse rice under cold water until water runs clear. In a medium pot, combine rinsed rice, chicken broth, butter, and a pinch of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes.

Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork and stir in lemon juice, lemon zest, and fresh parsley. Set aside.

While rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent.

Add minced garlic and cook for just 30 seconds until fragrant - don't let it burn.

Add ground turkey to the skillet. Use a wooden spoon or meat chopper to break the meat into small crumbles. Cook for 5-7 minutes until fully browned with no pink remaining.

Lower heat to medium. Sprinkle oregano, basil, paprika, salt, pepper, and red pepper flakes over the turkey. Stir well to coat evenly.

Add a splash of water (about 1 tablespoon) or broth to help the spices bloom and coat the turkey in a savory glaze. Simmer for 1 minute, then remove from heat.

Divide lemon rice among four meal prep containers or bowls. Top with seasoned turkey mixture.

Arrange cold toppings - cucumbers, tomatoes, red onions, and feta - on the side. Store tzatziki separately and drizzle generously right before eating.