Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Boil the diced gold potato in a small pot of water until tender, then drain and set aside.
Heat avocado oil in a skillet over medium heat and sauté the onion, ginger, garlic, and cumin seeds until fragrant and translucent.
Add the ground turkey, garam masala, turmeric, salt, and pepper to the skillet, cooking until the meat is fully browned and crumbly.
Fold the cooked potatoes and green peas into the turkey mixture, then remove the pan from heat to cool slightly.
In a medium mixing bowl, combine the Greek yogurt and whole wheat flour, kneading for 1-2 minutes until a smooth dough forms.
Divide the dough into small equal-sized balls, roll each into a thin circle, and slice the circles in half to create semi-circles.
Place a tablespoon of the filling onto each semi-circle, fold the dough over to form a triangle, and pinch the edges firmly to seal.
Arrange the samosas on the prepared baking sheet and bake for 15-18 minutes until the exterior is golden-brown and crispy.
While the samosas bake, pulse the cilantro, mint, lime juice, and serrano pepper in a blender until a smooth, vibrant chutney forms.