In a bowl, combine the sliced chicken breast with yogurt, oregano, paprika, and olive oil. Mix well to coat the chicken, then cover and let marinate for at least 10 minutes, preferably longer for more flavour.

After marinating, grill or pan-cook the chicken over medium heat until thoroughly cooked, about 5-7 minutes per side depending on thickness.

Preheat the oven to 200°C (400°F). Cut the potatoes into wedges. Toss with olive oil and oregano, then spread on a baking sheet.

Roast the potatoes for 25-30 minutes, or until golden and cooked through, flipping halfway through for even browning.

In a bowl, combine the Greek yogurt, grated garlic clove, grated cucumber, and a crack of black pepper and salt. Mix well and refrigerate until ready to use.

Dice the tomato and cucumber and slice the olives in half. Toss together in a bowl.

Arrange a portion of the roasted potatoes, marinated chicken, Greek salad, and a dollop of tzatziki in a bowl. Top with 20g crumbled feta and 1/2 sliced red onion per serving.