Prepare the Potatoes: Preheat oven to 400°F (200°C). Toss diced potatoes with chives, smoked paprika, garlic powder, salt, pepper, and olive oil until evenly coated. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.

Sauté the Vegetables: While potatoes roast, heat olive oil in a large skillet over medium heat. Sauté onion until softened, then add mushrooms, bell peppers, carrot, and jalapeño. Cook until vegetables are tender-crisp. Season with salt and pepper to taste.

Assemble the Bake: Cut pita bread rounds into quarters. Place them in a single layer on a baking sheet. Top evenly with roasted potatoes, sautéed vegetables, and grated feta cheese.

Bake: Bake for 10-12 minutes, or until cheese is melted and bubbly.

Serve: Garnish with fresh parsley and serve immediately with Greek yogurt.