Directions

1. In a small bowl, whisk together the garlic, olive oil, honey, lime juice, chili powder, chipotle, cumin, and salt.
2. 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).
3. When ready to cook, preheat a lightly oiled gas or charcoal grill on medium-high heat.
4. 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.

1. 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.
2. 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.
3. Remove from heat. Cover the lid with a clean dishcloth, and let stand until ready to assemble the bowls.

1. Remove the turkey meat from the bones, and chop into bite-sized pieces.
2. 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.