Prepare the chicken the day before. Cut the chicken into nuggets or strips, season with salt and pepper, and place in a bowl with half a cup of yogurt thinned with water to a runny consistency. Cover and refrigerate. If you can't prepare it the day before, a few hours ahead will work too, but the longer the chicken marinates, the softer and juicier it will be.

In a bowl, mix about 1/2 cup breadcrumbs, salt, pepper, 1/2 teaspoon paprika, 1/4 teaspoon turmeric, and a pinch of dried thyme.

Coat each chicken nugget in the breadcrumb mixture, place on a baking sheet lined with parchment paper, and drizzle with about 2-3 tablespoons of olive oil.

Peel and cut a potato as if you were going to fry it. I cut them quite thin to make them crispy. Dry them on paper towels to remove moisture, lay them on the baking sheet, sprinkle with salt, paprika, and oregano, and drizzle with about 2 tablespoons of olive oil.