Heat the olive oil in a large skillet over med-high heat and add the ground turkey. Cook until the turkey is no longer pink breaking it up into smaller pieces during the cooking process. Using a slotted spoon, transfer the turkey to a bowl and drain off all but two tablespoons of fat. Return the pan to the heat and add the onion. Cook the onion until translucent and stir in the garlic. Cook for one minute. Add the tomato paste and cook until it becomes a deep burgundy color. Stir in the tomatoes, olives, chills, taco seasoning, pasta and chicken stock. Return the turkey to the pan and cook until the pasta is al dente, approximately 8-10 minutes. (Be sure to stir occasionally to prevent sticking.) Once the pasta is cooked, turn off the heat and stir in the cheese. Top with the chopped cilantro and serve immediately.