In a medium bowl, whisk together 1 cup of Greek yogurt, 2 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of paprika, 1 teaspoon of chili powder, and 2 cloves of minced garlic. Season with salt and pepper to taste. Mix and add 4 chicken thighs or breasts, cover and refrigerate for 30 minutes to 4 hours.

While marinating, parboil 1 pound of baby potatoes in cold salted water for about 10 minutes until fork-tender. Drain and set aside.

Preheat the grill or skillet over medium-high heat. Prepare marinated chicken by letting it sit at room temperature for 10 minutes.

Cook the marinated chicken on the grill or skillet for 5-6 minutes per side until golden brown and cooked to 165°F (75°C). Let rest for 5 minutes before slicing.

In a skillet, heat 1 tablespoon of olive oil, add parboiled baby potatoes and cook for 10-15 minutes until golden brown and crispy. Season with salt and pepper.

Combine 1 cup of mashed feta cheese with ½ cup of sour cream, 2 tablespoons of chopped fresh dill, and lemon juice. Mix until creamy.

Slice the rested chicken and arrange on a platter, drizzling the dill feta cream over the top and serving with crispy potatoes.