Heat a skillet over medium heat and add the turkey. Cook until turkey is no longer pink and cooked through. Add spices, stir to combine and transfer to a bowl and let cool.
To make the salad, divide the tortilla chips between six jars. Layer each with the salsa, turkey mixture, tomatoes, lettuce, and cheese.
Make the optional dressing by blending the yogurt, avocado, lime juice, and salsa in a blender. Blend until creamy and smooth. Top the salad with the dressing, seal the jars, and store in the fridge until ready to eat. Eat within 1-2 days for the best results.