Cook rice according to package instructions or by using a rice cooker. Meanwhile, combine cilantro, olive oil, lime juice, garlic and cumin in a food processor. Pulse until coarsely chopped and no large leaves of cilantro remain. When rice is done cooking, fluff with a fork, then stir cilantro mixture until rice is evenly coated. Cover and set aside to keep warm.
Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and cook until softened, 3 to 5 minutes. Add ground turkey and continue to cook for about 5 minutes or until mostly cooked through. Add tomato paste, chicken broth and spices and cook until liquid has reduced and ground turkey is nice and saucy. Remove from heat and stir in apple cider vinegar.
Meanwhile, drain and rinse black beans. Toss in a bowl with a drizzle of olive oil and lime juice and stir until evenly coated.
To serve, place a handful of sliced lettuce in the bottom of each bowl. Top with rice, and spoon on ground turkey and beans. Place a dollop of sour cream in each bowl. Sprinkle with shredded cheese, fresh cilantro, pico de gallo, radishes, cilantro etc and arrange avocado slices along the side of the bowl. Serve warm.