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Preheat your oven to 400 degrees and line a sheet pan with parchment paper.
In a large bowl, combine the ground turkey, lemon zest, salt, black pepper, oregano, and basil until it's a uniform mixture. Use a cookie scoop or spoon to shape the mix into ~12 even meatballs and place on the sheet pan. Bake for 15-20 mins, or until the internal temp is at 165 degrees.
While the meatballs bake, heat the oil over medium heat in a large skillet. Add the diced onion and sauté until translucent. Add the garlic and cook for another minute, then mix in the rice and season with salt & pepper + the smoked paprika.
Let the rice toast, stirring occasionally, for about 5 minutes then pour in the broth, coconut milk, and lemon juice. Add 1-2 cups of water, depending on how much you need to completely cover the rice in liquid. Mix to combine, then cover the pan and cook for 15-20 mins, until the rice is fully cooked.
Mix in the baby spinach and wilt it down, then add the cooked meatballs on top and top with a drizzle of olive oil and additional lemon zest if desired.