In small bowl, mix together Greek yogurt, lemon juice, sriracha sauce and dill. Season with salt and pepper to taste. Stir until smooth and well combined. Refrigerate until ready to serve.

Wash and thoroughly dry carrots. Slice each carrot in half lengthwise, then cut each half into two fry-like pieces.

In medium bowl, whisk together vegetable oil, salt, pepper, garlic powder and onion powder. Add carrots and toss well to coat evenly.

Line air fryer basket or tray with parchment paper. Arrange carrots in single layer without overcrowding. Cook in batches if needed.

Set air fryer to 400 degrees F and cook for 14-16 minutes. Basket-style air fryers typically take around 14 minutes; oven-style may take closer to 16 minutes.

Around 8-minute mark, stir carrots. If using an oven-style air fryer, rotate tray to evenly cook. Continue air frying until carrots are browned around edges, about 6–8 more minutes.

Transfer to serving plate and sprinkle with parmesan cheese. Serve hot with Greek yogurt dip.