Preheat the oven to 325 degrees and melt the coconut oil.
Pop the popcorn kernels. I use an air popper, but you can use whatever method works for you.
Stir together the coconut oil and maple syrup, then pour it over the popcorn and stir to coat. In a small bowl, stir together the chili powder, cumin, salt, and turmeric. Sprinkle the spice mixture over the popcorn and mix it until the popcorn is evenly coated by the seasoning. (I use my hands to mix it all up.)
Place the popcorn in a roasting pan. Bake for about 5 minutes, stirring a couple times while it’s baking.
Remove the pan and cool the popcorn on a wire rack. Store it in an airtight container.