In a bowl, whisk together the Greek yogurt, lemon juice, garlic powder, dried dill, salt, and pepper until smooth. Set aside at room temperature to allow the flavors to meld while you prepare the rest.

Cook the jasmine rice according to package directions using a 2:1 water-to-rice ratio. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until tender and fluffy.

While the rice cooks, halve the grape tomatoes, dice the cucumber into half-inch pieces, thinly slice the red onion, and chop the fresh parsley. Set everything aside.

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and let it cook undisturbed for 2 minutes before breaking apart. Continue cooking for a total of 4 to 5 minutes until no pink remains.

Add the minced garlic, oregano, salt, pepper, and red pepper flakes if using. Stir constantly for 1 to 2 minutes until the garlic is fragrant and fully incorporated.

Fluff the cooked rice and divide evenly among 4 bowls. Top with seasoned ground turkey, then arrange the tomatoes, cucumber, and red onion around the meat.

Sprinkle fresh parsley over each bowl and drizzle generously with the lemon-dill yogurt sauce. Serve immediately while warm.