In a bowl, combine Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper. Whisk until smooth and well-blended.

Add chicken thighs or breasts to the marinade, ensuring they're evenly coated. Cover and allow to marinate for 30 minutes to 4 hours in the fridge.

In a pot, bring salted water to a boil. Add baby potatoes and let them cook for 10 minutes. Drain and dry thoroughly.

In a bowl, toss the parboiled potatoes with olive oil, salt, and pepper until well coated. Set aside.

Preheat your grill or skillet to medium-high heat. Grill the marinated chicken for 5-6 minutes on each side until cooked through.

In the same skillet or under a broiler, cook the tossed potatoes for about 10-15 minutes until golden brown and crispy.

In a bowl, mash the feta cheese and mix with sour cream (or Greek yogurt), fresh dill, lemon juice, and optional pickles or capers.

Place the grilled chicken on a plate, top with dill feta cream, and serve alongside the crispy baby potatoes.