In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and pepper. Coat chicken and refrigerate for at least 30 minutes to 4 hours.

Boil baby potatoes in salted water for about 10 minutes until fork-tender, then drain and let dry.

In a bowl, coat dried potatoes with olive oil, salt, and pepper, tossing evenly.

Preheat grill or pan to medium-high heat. Cook marinated chicken for 5-6 minutes on each side until internal temperature reaches 165°F.

Cook seasoned potatoes in the same grill or skillet for 10-15 minutes until golden brown and crispy.

Prepare dill feta cream by mashing feta and mixing with sour cream, fresh dill, lemon juice, and optional pickles or capers.

To serve, drizzle feta cream over chicken and place crispy potatoes on the side. Garnish with extra dill or lemon zest.