In a large bowl, combine the chicken breast tenders with smoked paprika, garlic powder, onion powder, olive oil, salt, and black pepper. Toss well to ensure the chicken is fully coated with the spices. Allow the chicken to marinate for at least 10 minutes to absorb the flavors while you prep the veggies and sauce.

Preheat your oven to 425°F (220°C). On a baking sheet, toss the halved fingerling potatoes and Brussels sprouts with olive oil, salt, pepper, and a touch of garlic powder. Spread them out in a single layer and get ready to roast.

Place the baking sheet in the preheated oven and roast the vegetables for 25–30 minutes. Be sure to flip them halfway through cooking for even browning. Keep an eye on them; they should be golden and crispy when done.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, add the marinated chicken tenders to the skillet. Sear for about 4–5 minutes per side, cooking until the chicken is nicely charred and cooked through.

In a mixing bowl, combine the feta cheese, tahini, Greek yogurt, lemon juice, and warm water. Whisk vigorously until the mixture is smooth and creamy. Taste and adjust seasoning with salt and pepper, if necessary.

On a serving platter, arrange the seared chicken alongside the crispy roasted fingerling potatoes and Brussels sprouts. Generously drizzle or spoon the feta-tahini cream over the chicken and veggies.

Finish off your beautiful platter with a sprinkle of freshly chopped herbs and, if desired, some crushed pistachios for a nutty crunch. Serve the dish immediately while it’s still hot and fresh.