Combine Greek yogurt, parsley, dill, lemon juice, garlic, salt, and pepper in a bowl and let sit for 30 minutes.

Heat olive oil in a saucepan, sauté onion and garlic, then toast rice. Add white wine and vegetable stock, then simmer until rice is fluffy.

Preheat oven to 425°F. Dry chickpeas and mix with vegetables, olive oil, and spices. Roast until crispy and tender.

Boil water, add eggs, and cook for 6.5 minutes. Transfer to ice bath, then peel.

Assemble bowls with rice, roasted chickpeas, vegetables, hummus, avocado, feta, soft-boiled egg, and herbed yogurt sauce.