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Preheat the oven to 400F and line a large sheet pan with parchment paper.
Prepare the carrots: Combine the salt, ground black pepper, garlic powder, smoked paprika, and oregano in a small bowl. In a large bowl, toss to coat the carrots in 2 tablespoons of olive oil and about half of the spice mix. Transfer to the sheet pan.
Add the chicken breast to the same large bowl used for the carrots and coat with 2 tablespoons of olive oil and the remaining spice mix. Transfer to the sheet pan ensuring the chicken and carrots are evenly spread with minimal overlapping. Bake until the chicken reaches and internal temperature of 165F and the carrots are lightly crisp on the outside and fork tender, 25 to 30 minutes.
While the chicken bakes, prepare the rice according to package instructions and prepare the yogurt sauce: add all of the sauce ingredients in a small bowl and mix until evenly combined.
When the chicken and carrots are done, plate even servings of the cooked rice and top with carrots and chicken. Add a dollop of the yogurt sauce on top and garnish with cilantro, if desired.