In a large bowl, combine Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper to create a marinade. Add chicken and coat thoroughly. Cover and refrigerate for 30 minutes to 4 hours.

While chicken marinates, boil a pot of salted water. Add baby potatoes and cook for about 10 minutes until fork-tender. Drain and dry completely.

Heat a grill pan or skillet over medium-high heat. Add the marinated chicken; cook for 5-6 minutes on each side until internal temperature reaches 165°F.

In a separate skillet, add dried potatoes with olive oil, salt, and pepper. Roast for 10-15 minutes until golden-brown and crispy.

In a mixing bowl, mash feta, then stir in sour cream, fresh dill, lemon juice, and optional add-ins. Mix until smooth.

Plate sliced chicken with crispy potatoes and drizzle with dill feta cream. Garnish with fresh dill or lemon zest.