Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
Remove from heat and let the rice sit covered for 5 minutes, then fluff with a fork.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper until evenly coated.
Place the seasoned shrimp in the air fryer basket in a single layer. Cook for 8-10 minutes, shaking the basket halfway through, until shrimp are pink and cooked through.
While the shrimp cooks, prepare the sauce by whisking together lime juice, Greek yogurt, honey, and sriracha sauce in a small bowl until smooth.
To assemble the rice bowls, divide the cooked rice evenly among four bowls.
Top each bowl with cooked shrimp, shredded carrots, diced cucumber, diced red bell pepper, and chopped cilantro.
Drizzle the prepared sauce over each bowl before serving.