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

Parboil baby potatoes in salted water for about 10 minutes until fork-tender. Drain and let dry completely. Toss in olive oil, salt, and pepper.

Heat grill or skillet over medium-high heat. Cook marinated chicken thighs for 5-6 minutes on each side until internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.

In a separate skillet, sauté parboiled baby potatoes over medium heat for 10-15 minutes until crispy. Alternatively, roast in the oven at 425°F for 20-25 minutes.

Mash feta cheese until smooth, then mix in sour cream, chopped dill, lemon juice, and salt and pepper. Stir until creamy and well combined. Optionally add chopped pickles or capers.

On a serving plate, arrange slices of chicken with crispy baby potatoes. Dollop dill feta cream over chicken and garnish with dill or lemon zest.