In a large mixing bowl, whisk together 1 cup of Greek yogurt, harissa paste, 1 tablespoon lemon juice, minced garlic, smoked paprika, 1 teaspoon salt, and 0.5 teaspoon pepper.

Submerge chicken cubes in the marinade, cover, and refrigerate for a minimum of 30 minutes to allow enzymatic tenderization.

Preheat a convection oven to 425°F (220°C) and prepare a large rimmed baking sheet with parchment paper.

In a secondary bowl, emulsify cubed potatoes with olive oil, oregano, garlic powder, remaining salt, and remaining pepper.

Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes to initiate browning.

Remove the sheet from the oven, shift potatoes to one side, and distribute the marinated chicken across the remaining surface area.

Return the tray to the oven and roast for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F (74°C).

During the final roast, combine the remaining 0.5 cup Greek yogurt, remaining lemon juice, crumbled feta, and fresh dill in a small processor or bowl and blend until smooth.

Portion the chicken and potatoes into containers and garnish with the dill feta cream before serving.