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Heat 1 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound lean ground turkey and break it apart with a spoon. Season with 1 teaspoon smoked paprika, ½ teaspoon cumin (if using), ¾ teaspoon salt and ¼ teaspoon black pepper. Cook for about 5 to 7 minutes, stirring occasionally, until browned and fully cooked. Transfer the turkey to a plate.
In the same skillet, add a drizzle more oil, 1 small red onion, 2 medium zucchini, and 1 can chickpeas. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the chickpeas start to look lightly golden. Stir in 3 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon dried oregano, and red pepper flakes if using. Cook for 1 minute, stirring often, until fragrant.
Pour in ½ cup water or broth and stir well to coat the vegetables and chickpeas in the tomato mixture. Return the turkey to the skillet and cook for 2 more minutes until everything is hot and flavorful.
Turn off the heat and stir in ⅓ cup crumbled feta and 2 tablespoons lemon juice. Taste and adjust the salt, pepper, or lemon juice. Serve warm. Optional toppings include diced cucumber, olives, a dollop of Greek yogurt or tzatziki, and extra feta. Serve on its own or with rice, quinoa, couscous, or warm pita.