Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Break the ground turkey into pieces and cook for 5-7 minutes, stirring occasionally, until it is fully browned and no longer pink.
In a separate bowl, mix the ground turkey, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir in the broth/water until combined. Let it cook for 3-5 minutes, or until the liquid is mostly absorbed and the mixture is slightly thickened.
In a blender or food processor, combine the Greek yogurt, cilantro, lime juice, olive oil, garlic, and salt. Blend until smooth and creamy. If the dressing is too thick, add water to thin it out.
Layer the chopped romaine lettuce, black beans, halved cherry tomatoes, avocado, cotija cheese, and crushed tortilla chips into bowls. Ladle the seasoned ground turkey over the top and drizzle the creamy cilantro dressing on top. Serve immediately.
Optional: Add a sprinkle of finely chopped cilantro and a squeeze of fresh lime juice on top for an extra burst of flavor.