Heat 1 tablespoon olive oil in a large skillet over medium-low heat.
Add the diced bell pepper, 1 diced sweet onion, and minced garlic with a pinch of salt; cook, stirring often, until softened, about 5 minutes.
Add the ground turkey and break it apart with a spoon; cook until browned, about 5–7 minutes.
Stir in the ground cumin, smoked paprika, chili powder, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix well to evenly season the meat.
Sprinkle 1 tablespoon flour over the meat and toss to combine, then pour in 2/3 cup chicken stock and cook a few minutes until the mixture thickens slightly.
Sprinkle 1 cup shredded cheddar cheese over the turkey and let it melt, covering the skillet briefly if desired.
Top the cheesy turkey with 1 cup shredded lettuce and pickled onions, then add a spoonful of the quick pico and quick guacamole.
Sprinkle cotija cheese if using, squeeze lime wedges over the skillet as desired, and serve with tortilla chips.
To make the quick pico: in a bowl, toss 1 pint quartered cherry tomatoes, 1/2 diced sweet onion, 1/4 cup chopped cilantro, and the juice of 1/2 lime; season with a pinch of salt and pepper.
To make the quick guac: mash 1 avocado with 2 tablespoons chopped cilantro and the juice of 1 lime; season with a pinch of salt and pepper to taste.
