In a mixing bowl, combine sliced onions, chopped parsley, lemon juice, vinegar, maple syrup, olive oil, and salt. Toss well and let sit for at least 20 minutes to marinate.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss carrot pieces with olive oil, salt, and spices, spread on the baking sheet, and roast for 15-18 minutes.

In another bowl, mix rinsed and drained lentils with olive oil and spices. Spread on a baking sheet and roast for 18-20 minutes, tossing halfway through.

In a small bowl, whisk together tahini, Greek yogurt, lemon juice, maple syrup, chives, garlic powder, and salt until smooth.

To serve, spread a layer of tahini sauce in bowls, add roasted lentils, parsley, chives, and spices, then top with roasted carrots and marinated onions.