TZATZIKI: I like to prepare the sauce first so it has time to chill and strengthen the flavors. Grate a cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once it's drained, add to a medium-sized bowl. Add in the 1/2 cup Greek yogurt, 1 teaspoon minced garlic, 1 and 1/2 teaspoon red wine vinegar, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1 and 1/2 tablespoons olive oil, and salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Cover the bowl and place in the fridge until ready to serve.
LEMON PARSLEY RICE: Thoroughly rinse the basmati rice in a fine-mesh sieve under cold water; set aside to dry. Dice the onion and mince the garlic; divide both in half. We'll use half in the rice and half in the turkey mixture. Heat 1 tablespoon olive oil in a small pot over medium heat. Add in 1/2 cup diced onion and cook for 5 minutes or until translucent. Add in garlic and cook for 30 seconds to one minute more. Mix in rinsed rice and stir constantly for 3 minutes. Stir in chicken stock, water, and 1/4 teaspoon salt (or salt to taste). Bring to a boil. Once boiling, place a lid on the pot and reduce the heat to low. Cook, covered for 10-12 minutes or until liquid is evaporated. Keeping the lid on, remove the pot from the heat and let stand, untouched for 10 minutes. After 10 minutes, remove the lid and stir in the 1 teaspoon lemon zest, 2-1/2 tablespoons lemon juice, and 3 tablespoons parsley. Taste and adjust seasoning adding salt and pepper if desired.
GREEK TURKEY: Before starting, measure out all the seasonings to a small bowl (1 tablespoon oregano, 1 teaspoon dried basil, 1/2 teaspoon each: onion powder, garlic powder, thyme, salt, and pepper, and 2 teaspoons beef bouillon powder). Heat a large skillet over medium-high heat, add 2 tablespoons olive oil, and once the oil is hot, add in the remaining 1/2 cup diced onion. Cook for 3-5 minutes or until soft and translucent. Stir in the remaining 2 teaspoons garlic and cook for 30 seconds and then add in the ground turkey. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 4-5 minutes. Mix in all the seasonings and stir until meat is fully cooked through, about 2 more minutes, being careful to not overcook. Remove from the heat. Stir in the 1 teaspoon lemon zest and 4 tablespoons juice (adjust lemon addition to taste; we like lots of lemon!) and the remaining 1 tablespoon olive oil. Stir in the olives and sun-dried tomatoes. Cover and set aside.
TOPPINGS: While the turkey is cooking, prep the toppings. Halve the cherry tomatoes and thinly slice or cut cucumbers into half-moons. Remove the tzatziki from the fridge and stir well.
ASSEMBLY: Divide equal amounts of rice among four bowls or plates. Top each bowl with equal amounts of the ground turkey mixture. Divide cherry tomatoes and cucumbers evenly among the plates. Add tzatziki sauce to the bowls. (Add to desired preference; we like a lot in each bowl!) Add a sprinkle of feta to each plate. (~1-2 tablespoons per plate; if you aren't adding feta, you may need an extra sprinkle of salt.) Add lemon wedges and fresh parsley if desired. Squeeze lemon on top of everything and enjoy!