Begin by cubing the salmon fillets into bite-sized pieces and marinate them with paprika, garlic powder, oregano, lemon juice, honey, salt, and pepper for 10-15 minutes.

Rinse the uncooked white rice under cold water and cook in salted boiling water for about 15 minutes until fluffy, then drain and set aside to cool.

Dice the cucumber, tomatoes, red bell pepper, and red onion. Combine in a bowl with olive oil, lemon juice, salt, and pepper; toss gently.

Preheat the broiler to high, arrange the marinated salmon on a baking sheet, and broil for 7-8 minutes or until golden brown.

In a separate bowl, mix Greek yogurt with minced garlic, fresh dill, parsley, and salt until smooth.

Assemble the bowl by placing rice first, topping with salad, broiled salmon, a drizzle of yogurt sauce, and feta.