Preheat the oven to 450°F. Line a large sheet pan with parchment paper or aluminum foil, or use a large ovenproof pan.

In a small mixing bowl, combine smoked paprika, cumin, coriander, garlic powder, dried thyme, salt, and black pepper. Set aside.

Add the zucchini, red bell pepper, red onion, and garbanzo beans to the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and toss with half of the spice mixture. Spread out in a single layer and bake for 15 minutes.

While the vegetables are roasting, coat the Mahi Mahi fillets with the remaining 1 tablespoon of olive oil and the rest of the spice mixture. Rub the spices evenly over the fillets.

Remove the sheet pan from the oven. Push the roasted vegetables to the sides to create space for the fish. Nestle the Mahi Mahi fillets in between the vegetables. Bake for another 10 to 12 minutes, or until the Mahi Mahi is cooked through and flakes easily with a fork.

Remove the pan from the oven and let the fish rest for 5 minutes before serving. Garnish with fresh mint or parsley, and serve with yogurt and lemon wedges, if desired.