Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, thinly slice cilantro stems.Add turkey, cilantro stems and half the garlic salt to a medium bowl. Season with pepper, then combine. Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl). When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add turkey patties. Pan-fry until cooked through, 3-4 min per side.** Remove the pan from heat. Transfer patties to a plate.

Meanwhile, cut half the lime into wedges (whole lime for 4 ppl).Roughly chop cilantro leaves. Roughly chop spinach.Cut tomato into 1/2-inch pieces.

When patties are done, with the pan still off heat, stir in cream cheese, half the tikka sauce (use all for 4 ppl) and 1/4 cup water (dbl for 4 ppl).Return the pan to medium. Bring to a simmer, stirring often to combine.Once simmering, stir in tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min.Add spinach. Cook, stirring often, until wilted, 1 min. Season with pepper and remaining garlic salt, to taste.

Return turkey patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.) Season with salt and pepper, to taste.

Add half the cilantro to the pot with rice, then fluff rice with a fork. (TIP: Add 1 tbsp butter [dbl for 4 ppl], then fluff until melted, if desired.)Divide rice between plates. Spoon sauce over rice. Top with turkey patties.Sprinkle with remaining cilantro. Squeeze a lime wedge over plate, if desired.