Infuse the Rice: In the medium saucepan, bring the low-sodium broth to a rolling boil. Stir in the rice, the zest of half the lemon, and half of the chopped dill. Reduce the heat to its lowest setting, cover securely, and let it steam for 15-18 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
Whip the Drizzle: While the rice cooks, combine the drained roasted red peppers, soft goat cheese, Greek yogurt, lemon juice, and a whole garlic clove in a blender. Blend on high for about 60 seconds, or until the mixture is completely smooth and velvety. Set aside.
Sauté Aromatics: Warm the olive oil in the Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until it has softened and turned translucent. Stir in the minced garlic and cook for one additional minute until fragrant.
Brown the Chicken: Increase the heat under the Dutch oven to medium-high. Add the ground chicken to the sautéed onions. Use a sturdy spoon to break the meat into small crumbles.
Season and Finish: Sprinkle the entire chicken seasoning blend (smoked paprika, cumin, oregano, coriander, garlic powder, salt, and pepper) over the meat. Continue to cook, stirring frequently, for 8-10 minutes. The chicken is done when it is deeply browned and has reached an internal temperature of 165∘F (74∘C).
Assemble the Bowls: Divide the warm lemon-dill rice among six bowls. Arrange a generous portion of the seasoned chicken alongside the rice. Add the sliced cucumbers and rinsed chickpeas to each bowl. Spoon a liberal amount of the creamy pepper drizzle over the top. Garnish with the remaining fresh parsley and dill.