Coat the boneless skinless chicken thighs with the Greek-inspired citrus and herb seasoning rub and 1 heaped tablespoon of Greek yogurt.

Spray the seasoned chicken thighs with cooking oil spray and air-fry at 190°C for 10 minutes.

Turn the chicken thighs over and air-fry for 6 to 10 minutes more, until fully cooked and the thickest part reaches 75°C.

Cut the potatoes into thin fries and rinse them in cold water to remove excess surface starch.

Drain the potatoes thoroughly and pat the fries dry with a clean kitchen towel.

Spray the potato fries with cooking oil spray and season them with salt and black pepper.

Air-fry the seasoned fries at 200°C for 20 minutes and shake the basket every 5 minutes until crisp and golden.

Grate most of the cucumber, reserving a small amount of cucumber for the topping.

Squeeze excess water from the grated cucumber using a clean kitchen towel.

Mix the drained grated cucumber with the remaining Greek yogurt, minced garlic, and a pinch of salt to make tzatziki.

Slice the cooked chicken thighs into bite-size strips and slice the cherry tomatoes and red onion.

Divide the crispy fries between two plates and arrange the sliced chicken on top.

Spoon the tzatziki over the chicken and finish with cherry tomatoes, red onion, and reserved cucumber.