Make the special sauce. In a small bowl, whisk Greek yogurt, mayo, ketchup, mustard, relish, vinegar, garlic powder, smoked paprika, salt, and pepper. Taste and adjust acidity or salt. Chill while you prep the rest.

Season the meat. In a mixing bowl, combine ground beef or turkey with salt, pepper, garlic powder, onion powder, and smoked paprika. Mix gently to avoid compacting the meat.

Cook the protein. Heat oil in a large skillet over medium-high. Add the seasoned meat, break it up with a spatula, and cook until browned and cooked through, about 6–8 minutes. If using beef and there’s excess fat, drain it for a lighter bowl.

Prep the base. While the meat cooks, wash and chop the lettuce. Slice tomatoes, cucumbers, red onion, and pickles. Dice the avocado last so it stays fresh.

Assemble the bowls. Divide greens among 4 bowls. Add a generous scoop of cooked meat to each. Scatter tomatoes, cucumbers, onion, and pickles over the top. Add avocado, cheese, or roasted chickpeas if using.

Finish with sauce. Drizzle the special sauce over each bowl. For more zing, add a squeeze of lemon or a dash of hot sauce.

Serve. Enjoy immediately while the meat is warm and the veggies are crisp.