In a large mixing bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add 3/4 cup warm water, mixing until a soft dough forms. Let rest for 10 minutes.

While dough rests, season 500g turkey breast pieces with 1 teaspoon black pepper, 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 teaspoon thyme, and 1/2 teaspoon salt. Rub seasonings into the meat thoroughly.

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add seasoned turkey pieces and sear for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.

Add 2 cups chopped spinach and 2 cups chopped kale to the skillet. Season with salt and black pepper. Cook for 3-4 minutes until wilted, stirring occasionally.

While greens cook, shape the rested dough into 8-10 small oval dumplings, about 2 inches long.

In a separate large saucepan, bring 6 cups of salted water to a boil. Gently drop dumplings into boiling water. Cook for 12-15 minutes until they float to the surface and are cooked through.

Drain dumplings and transfer to serving plates. Top with wilted greens and sliced turkey breast.

Squeeze fresh lime juice over the entire dish and garnish with chopped fresh cilantro and parsley. Serve immediately while hot.