Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Set aside.

In a food processor, process the ripe plantain until smooth.  Scoop out the plantain into a medium mixing bowl. Add the arrowroot powder, cassava flour, avocado oil, canned coconut milk, baking soda, baking powder, and sea salt.  Stir slowly using a large mixing spoon until mixture forms a dough ball. (Will appear sticky, but would easily roll in hands.)

Scoop dough out using a spoon and place into 8 equal-sized dough balls.  Shape into round plump buns. Bake for 20-25 minutes or until light golden brown on the bottoms.  

Remove from oven.  Let cool for 5-7 minutes.  Cut lengthwise making a sandwich bun.

In a medium mixing bowl combine the canned coconut milk, dill weed, onion powder, and sea salt.  Add the diced cucumber and fold together. Place in the fridge to chill.

On the bottom half of the Paleo Plantain Sandwich Bun, add the shredded turkey (hot or cold) and a heaping spoonful of Tzatziki Sauce.  Put the top of the bun on and repeat for all remaining buns. Serve immediately.