Whisk together the Greek yogurt, lemon juice, garlic powder, dried dill, salt, and pepper in a bowl until smooth. Set aside at room temperature. Meanwhile mince the garlic, halve the tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley.

Combine 1 cup jasmine rice with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until tender and fluffy.

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 4 to 5 minutes, breaking it into chunks, until browned with no pink remaining. Let it sit undisturbed for the first 1 to 2 minutes to build browning.

Add the minced garlic, oregano, salt, pepper, and red pepper flakes to the cooked turkey. Stir constantly for 1 to 2 minutes until the garlic is fragrant and fully incorporated.

Divide the cooked rice evenly among four bowls. Top with seasoned turkey, then arrange the halved tomatoes, diced cucumber, and sliced red onion around it. Sprinkle with fresh parsley and finish with a generous drizzle of yogurt sauce. Serve immediately.