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Preheat oven to 400°F. Line a large sheet pan with parchment.
Add the potatoes, pepper, onion, oil, salt, garlic powder, oregano, paprika, and ground black pepper to a large bowl and toss to evenly coat. Transfer to the sheet pan and spread out in one even layer. Bake until the potatoes are fork tender but not browned, 14 to 16 minutes.
Meanwhile, make the meatball mix: add the ground chicken, feta, parsley, garlic, lemon zest, oregano, salt, and paprika to the same large bowl and mix until evenly combined.
Toss the roasted vegetables on the sheet pan and spread out again, leaving openings for the meatballs. Use a 2-tablespoon cookie scoop or spoon to form the meatball mix into about 20 balls. Lightly oil your hands and roll each one until smooth. Space out the meatballs evenly on the sheet pan and return to the oven until the meatballs are cooked and vegetables are browned, 12 to 15 minutes.
While that cooks, make the yogurt sauce. Combine the yogurt, lemon juice, salt, black pepper, and parsley (if using) in a small bowl and whisk until evenly combined.
Evenly divide between 4 plates with the yogurt sauce drizzled on top. Optionally serve everything over cooked grain of choice like rice, quinoa, or orzo.