For the Hollandaise sauce: Melt the butter over low heat in a small pot - do not let it boil. In a bowl, whisk the egg yolks and lime juice; season with salt and pepper. Slowly drizzle in the melted butter while whisking. Stir in the chili powder and paprika to taste. (The sauce should be thick, buttery, with hints of lime and just lightly salty (add a little more lime juice or salt to taste if needed). Set aside.
In a bowl, mash the avocado with a fork. Mix in the cumin, salt, pepper, and add some lime juice if desired. Toast the English muffins and spread the avocado over each half.
Fill a saucepan halfway with water. Stir in the vinegar. Bring the water to a simmer.
Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.)
Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon onto paper towels to drain excess water. Season with salt and pepper.
While the eggs are cooking, brown the ground turkey in a non-stick pan over medium heat until no longer pink. Season with paprika, salt and pepper. Spoon over top of the avocado.
Place the poached eggs on the English muffins and spoon Hollandaise sauce over top. Garnish with cilantro and jalapeno (if using). Serve with oranges.