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Step 1: Preheat oven to 400°F (200°C).
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Step 2: In a large bowl, whisk together yogurt, tomato paste, lemon juice, garlic, smoked paprika, oregano, cumin, cinnamon, onion powder, salt, black pepper, and garlic powder.
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Step 3: Add chicken thighs to the bowl and mix until coated with the marinade.
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Step 4: Line a sheet pan with parchment paper and arrange the chicken thighs.
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Step 5: Roast in the preheated oven for 25-30 minutes or until cooked through.
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Step 6: Meanwhile, cook jasmine rice according to package instructions.
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Step 7: In a separate pan, melt butter over medium heat.
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Step 8: Add chopped green onions and cook until softened.
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Step 9: Stir in dill and cook for an additional minute.
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Step 10: To assemble the bowls, place a portion of cooked rice, roasted chicken, and a dollop of creamy cucumber chickpea salad on top.