In a large mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, paprika, chili flakes, salt, and black pepper. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight.

Preheat your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet.

Roast the potatoes in the oven for about 30-35 minutes, flipping halfway, until golden brown and crispy.

Heat a cast iron skillet over medium-high heat. Sear the marinated chicken thighs for 5-7 minutes on each side until fully cooked.

In a blender, combine feta cheese, chopped dill, sour cream or Greek yogurt, lemon juice, and water or olive oil. Blend until smooth, adjusting consistency if needed.

Serve the cooked chicken and crispy potatoes on a plate, drizzled with dill feta cream and garnished with chopped dill.