Make the tzatziki sauce using the linked recipe above. Chill in the fridge while preparing the rest of the meal.

Rinse rice under cold water and set aside. Heat 1 tablespoon olive oil in a small pot over medium heat. Sauté ½ cup diced onion until translucent, about 5 minutes. Add 2 teaspoons minced garlic and cook for 1 minute. Stir in the rice and toast for 3 minutes. Add chicken stock, water, and ¼ teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook for 10–12 minutes. Let rest, covered, for 10 minutes. Fluff with a fork, then mix in 1 teaspoon lemon zest, 2-½ tablespoons lemon juice, and parsley. Adjust seasoning as needed.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the remaining onion until soft, about 3–5 minutes. Add remaining 2 teaspoons garlic and cook for 30 seconds. Add turkey seasoned with ½ teaspoon each of salt and pepper. Brown for 1 minute on each side, then break it into crumbles, cooking until mostly cooked through, about 4–5 minutes. Stir in oregano, basil, onion powder, garlic powder, thyme, and bouillon powder. Cook for 2 more minutes or until no longer pink. Off heat, mix in 1 teaspoon lemon zest, 2–4 tablespoons lemon juice (to taste), olives, and sun-dried tomatoes. Cover and set aside.

In a bowl, combine cherry tomatoes and cucumber. Drizzle with olive oil, salt, and pepper to taste.

Divide rice evenly among four bowls. Top with turkey, tomato-cucumber mixture, and tzatziki sauce. Sprinkle feta on top and garnish with parsley and lemon wedges. Squeeze lemon juice over everything before serving.