In a small bowl, whisk together the chicken broth, soy sauce, honey, apple cider vinegar, and cornstarch until completely smooth. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and cook for 4-5 minutes until softened and the onion becomes translucent.

Add the minced garlic and cook for 1 minute until fragrant but not browned.

Add the ground turkey to the skillet, breaking it apart with a spoon into bite-sized crumbles. Cook for 5-7 minutes until no pink remains and the turkey develops golden-brown bits. Drain off any excess fat if needed.

Stir in the dried oregano, smoked paprika, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to toast the spices.

Give the sauce mixture a quick re-whisk to redistribute the cornstarch, then pour it into the skillet with the turkey. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until the sauce has thickened and coats the turkey.

Remove from heat and stir in the corn. If using frozen corn, the residual heat will warm it through.

To assemble the bowls, divide the cooked brown rice among four bowls. Top with the ground turkey mixture, sliced avocado, and fresh cilantro.