Pat salmon dry and toss with olive oil, paprika, garlic powder, salt and black pepper.
Heat a pan over medium-high heat and sear salmon cubes for 2–3 minutes per side until golden and cooked through.
Blend feta, Greek yogurt, olive oil, lemon juice and lemon zest until smooth and creamy.
Warm honey and mix with chili crisp.
Spread whipped lemon feta onto a serving plate.
Top with crispy salmon bites.
Drizzle chili crisp honey over the salmon.
Garnish with fresh herbs, lemon zest and cracked black pepper.
Serve immediately.
