Cut the chicken breasts into bite-sized pieces and marinate with olive oil, Greek chili seasoning, minced garlic, lemon juice, salt, and pepper for at least 20 minutes.

Preheat oven to 425°F (220°C). Cube Yukon Gold potatoes and toss with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.

Arranging fresh asparagus on a baking tray, drizzle with olive oil, season with salt, and sprinkle with grated Parmesan cheese. Roast in the oven for the last 15 minutes alongside potatoes.

Heat a skillet over medium-high heat, sear marinated chicken pieces for 6-8 minutes until cooked through and golden brown.

In a saucepan over low heat, melt heavy cream and stir in crumbled smoked feta cheese. Add lemon zest, minced garlic, and cracked black pepper, stirring until creamy.

Plate by placing seared chicken on each plate, spooning the smoked feta sauce over it. Add sides of roasted potatoes and asparagus. Garnish with parsley and cracked pepper.