Heat a large skillet over medium-high heat. Once hot, add the avocado oil followed by the ground turkey. Break up the turkey as it cooks, letting it brown.

When the turkey starts to brown, add minced garlic and diced onion. Continue cooking until the turkey is fully browned and no longer pink.

Reduce the heat to medium and stir in the tomato paste, apple cider vinegar, cumin, chili powder, paprika, oregano, crushed red pepper flakes, salt, and arrowroot starch. Let the spices cook for about 1 minute until fragrant.

Add the chicken broth and stir to combine. Let the turkey simmer until the broth thickens slightly. Remove from heat once done.

Start with a base of cilantro lime coconut rice, and top with the seasoned ground turkey mixture. Then, add black beans, shredded lettuce, avocado slices, pico de gallo, sour cream or Greek yogurt, sliced radishes, and fresh cilantro as desired.