In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper to create a vibrant marinade. Add the chicken thighs or breasts, ensuring they are thoroughly coated. Cover the bowl and refrigerate for 30 minutes to 4 hours.

While the chicken marinates, bring a large pot of salted water to a boil. Add baby potatoes and cook them for about 10 minutes, or until they’re fork-tender. Once cooked, drain and let them dry. Drizzle with olive oil, and season with salt and pepper.

Preheat your grill or skillet to medium-high heat. Once hot, place the marinated chicken on the grill or skillet, cooking for 5-6 minutes per side until cooked through.

In a separate skillet or under the broiler, roast the prepared baby potatoes for 10-15 minutes, stirring occasionally until they achieve a golden-brown color and a crispy exterior.

In a small bowl, mash the feta cheese and mix it with either sour cream or Greek yogurt until smooth. Stir in the freshly chopped dill, a squeeze of lemon juice, and optional pickles or capers.

On a large serving plate, arrange the sliced spicy yogurt marinated chicken alongside the crispy baby potatoes. Drizzle the dill feta cream over the chicken and potatoes.