In a mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, paprika, chili flakes, salt, and black pepper until smooth. Add the chicken thighs, covering them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat your oven to 425°F (220°C). On a large baking sheet, toss the halved baby potatoes with olive oil, salt, and black pepper until well-coated. Spread in a single layer and roast for 30 to 35 minutes, flipping halfway through.

Heat a cast-iron skillet over medium-high heat. Remove the marinated chicken from the fridge, letting excess marinade drip off. Sear each thigh for about 5 to 7 minutes on each side until browned and cooked to 165°F. Let rest for 5 minutes before slicing.

While the chicken rests, prepare the dill feta cream by blending feta cheese, fresh dill, sour cream, remaining lemon juice, and water or olive oil until smooth. Adjust consistency if necessary.

To serve, plate the sliced chicken next to crispy potatoes. Drizzle with dill feta sauce and garnish with fresh dill. Serve immediately while hot.