Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

In a large bowl, toss carrots, zucchini, bell pepper, potatoes, and red onion with 2 tbsp olive oil, sliced garlic, 1/2 tsp smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.

Roast the vegetables for 20–30 minutes, tossing once halfway through, until edges are golden and potatoes are tender.

Rinse 2 cups rice under cold water until water runs clear. Cook with 4 cups water (or package ratio) on the stove: bring to a boil, reduce to low, cover and simmer 15–18 minutes for white rice (35–40 minutes for brown rice) until water is absorbed. Let rest for 5 minutes, then fluff with a fork.

In a bowl, whisk 1 tbsp olive oil, lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, oregano, cumin (if using), salt, and pepper. Add chicken and coat well. Let rest 10–15 minutes at room temp (or refrigerate up to 2 hours).

Heat a grill or grill pan over medium-high heat and oil the grates/pan. Grill chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Let chicken rest for 5 minutes, then slice against the grain.

In a small bowl, whisk together Greek yogurt, 3 tbsp parsley, dill, 1 tbsp olive oil, juice of 1/2 lemon, 1 minced garlic clove, salt, pepper, and red pepper flakes if using. Taste and adjust lemon/salt as needed.

Place a bed of rice in each bowl, top with a generous portion of roasted vegetables and sliced grilled chicken. Drizzle with the herb sauce and garnish with extra parsley and lemon wedges.

Serve warm. Store chicken and veggies separately from rice and sauce for best texture.