Stoked at Home

1 In a large bowl, combine the Greek yogurt, lemon zest, lemon juice, garlic, paprika, cumin, coriander, salt, and pepper.
2 Add the sliced chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 12 hours for deeper flavor).
3 In a large bowl, toss the potato wedges with garlic powder, onion powder, parsley, paprika, salt, pepper, and olive oil.
4 Preheat the air fryer to 400°F.
5 Arrange the potatoes in a single layer in the air fryer basket. Cook for 10-15 minutes, shaking halfway through, until golden and crispy.
6 After removing the potatoes, place the marinated chicken in the air fryer basket.
7 Cook at 400°F for 6–8 minutes, shaking or flipping halfway through, until cooked through (internal temp should reach 165°F).
8 Combine the shredded cucumber, Greek yogurt, dill, olive oil, garlic, lemon juice, and lemon zest in a bowl.
9 Season with salt and pepper to taste.
10 Combine the chopped cucumber, cherry tomatoes, parsley, lemon juice, olive oil, salt, and pepper in a small bowl.
11 Toss gently to combine.
12 Assemble the Bowls
13 Start with a layer of tzatziki at the bottom of each bowl.
14 Add the crispy potatoes and Greek chicken.
15 Top with the cucumber salsa and crumbled feta cheese.