In a small bowl, whisk together the garlic, olive oil, honey, lime juice, chili powder, chipotle, cumin, and salt.
Remove the skin from the turkey thighs and discard. Place the thighs in a large zip-top plastic bag, and pour in the marinade. Shake well until the turkey is well coated all over, then transfer to the refrigerator to marinate for at least 2 hours (or preferably overnight).
When ready to cook, preheat a lightly oiled gas or charcoal grill on medium-high heat.
Grill the turkey thighs over indirect heat with the lid closed, turning occasionally, until a meat thermometer registers 165F (74C), about 30-40 minutes. Tent with foil and let rest for 10 minutes.
Prepare the Rice:
While the turkey is grilling, prepare the rice. In a medium saucepan set over medium-high heat, sauté the onion in olive oil until soft and translucent, about 5 minutes.
Add the rice, and stir until coated all over with oil. Stir in the poultry broth, chopped tomato, salt, turmeric, cumin, and saffron. Bring to a simmer, then reduce heat to low and cook, covered, for 20 minutes or until all of the liquid is absorbed.
Remove from heat. Cover the lid with a clean dishcloth, and let stand until ready to assemble the bowls.
Assemble the Bowls:
Remove the turkey meat from the bones, and chop into bite-sized pieces.
Using a fork, fluff up the rice and distribute among four large, shallow bowls. Divide the chopped turkey among the bowls, then let everyone garnish their bowl with their favourite toppings. Serve immediately.
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