Preheat your oven to 425F. Peel and cube the russet potatoes into roughly equal sized pieces. Add to a large bowl and toss with the olive oil, garlic powder, onion powder, paprika, and salt until every piece is evenly coated. Drizzle a generous amount of olive oil across one or two large sheet pans. Spread the potatoes in a single even layer with space between each piece. Do not crowd the pan. Roast at 425F for 25 to 30 minutes until deeply golden and crispy all over. Check them at the 20 minute mark and if any pieces are sticking add a small drizzle of olive oil.

Heat the olive oil in a large skillet over medium high heat. Add the ground beef and spread into an even layer. Cook undisturbed for 3 to 4 minutes until a golden sear develops on the bottom. Break into crumbles and continue cooking until fully browned and any liquid has evaporated.

Add the beef bouillon, paprika, garlic powder, and onion powder. Stir to coat evenly. Add the tomato paste and cook for 2 minutes stirring constantly until it darkens. Add the cornstarch slurry and the water and stir to combine. Simmer for to 3 minutes until the beef is slightly saucy and glossy. Remove from the pan and set aside.

Remove the pan from the heat. Add the sweet paprika and hot paprika and stir immediately to combine with the onion and oil. This is critical. Paprika burns instantly on high heat and burnt paprika is bitter and unrecoverable. Adding it off the heat prevents burning.

Return the pan to medium heat. Add the flour and stir to coat everything evenly. Cook for 2 minutes stirring constantly until the flour is lightly toasted and the mixture smells nutty.

Pour in the chicken broth gradually, stirring constantly to prevent lumps. Add a dash of red wine vinegar. Bring to a gentle simmer and cook for 5 to 7 minutes until the sauce has thickened slightly. Taste and adjust salt and vinegar.

Transfer to a blender and blend on high for 60 seconds until completely smooth and silky. Return to the pan and keep warm over low heat until ready to serve.

Whisk together the Greek yogurt, Kewpie mayo, grated garlic, lemon juice, salt, and black pepper in a small bowl until completely smooth. Taste and adjust seasoning. Refrigerate until ready to serve so it is cold when it goes on the warm bowl.

Add about one cup of fresh spinach to the bottom of each bowl. Top with a generous portion of the crispy roasted potatoes. Add the spiced ground beef on top. Drizzle the warm brava sauce generously over everything. Follow with a drizzle of the cold garlic yogurt aioli. Finish with fresh chopped chives. Serve immediately.