Wash the cucumbers under cool water and slice them into 1-inch thick rounds. Scoop out the center of each round to create a well for filling.

In a mixing bowl, combine cream cheese, sour cream (or Greek yogurt), lemon juice, and garlic powder. Add dill and chives, season with salt and pepper, and mix until smooth.

Transfer the filling to a piping bag and generously fill each cucumber round, allowing some to overflow for visual appeal.

Garnish with slices of cherry tomato or red bell pepper. Optionally, sprinkle with smoked paprika or everything bagel seasoning.

Chill the filled rounds in the refrigerator for about 15 minutes before serving. Arrange on a platter and enjoy!