1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes.
3. Stir in the diced potatoes and bell pepper, cooking for an additional 5 minutes. This helps the veggies absorb all those wonderful flavors.
4. Sprinkle the smoked paprika, thyme, salt, and pepper over the mixture, stirring to combine.
5. Pour in the chicken broth, bringing the mixture to a simmer. Cover the skillet and let it cook for 15-20 minutes, or until the potatoes are tender.
6. Remove from heat and garnish with fresh parsley before serving.

As my grandmother used to say, keep an eye on those potatoes. They are the heart of the dish, soaking up all the rich flavors.