Warm a large skillet over medium heat. Add 1 tablespoon of olive oil initially, letting it shimmer before adding the ground lamb. Sizzle until browned and crispy, about 8–10 minutes, and drain excess fat if necessary.

Sprinkle garlic powder, onion powder, smoked paprika, cumin, oregano, salt, and black pepper over the cooked lamb. Stir well to coat and toast the spices for about 2 minutes, enhancing their flavors.

In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper until well combined. Chill this lively sauce in the fridge until you're ready to dress your bowls.

Preheat your oven to 400°F (200°C). On a baking sheet, toss halved cherry tomatoes with olive oil, salt, and pepper. Roast them for 10–15 minutes until they’re blistered, bringing out their natural sweetness.

Grab your favorite serving bowls and start with a soft scoop of cooked rice. Layer on the seasoned lamb, roasted tomatoes, sliced red onion, and generous crumbles of feta cheese. Finish with a drizzle of the creamy sauce and a sprinkle of chopped parsley.

Present your vibrant bowls immediately while warm, ready for family and friends to dig in and enjoy the delightful flavors you’ve created.