Preheat the oven to 180°C (356°F) and line 2 baking sheets with parchment paper.

Pat 1 kg (2.2 lb) chicken drumsticks and 1 kg (2.2 lb) chicken wings dry with paper towel.

Combine 2 tbsp paprika, 2 tbsp cornstarch, 1 tbsp garlic powder, and 1 tsp salt in a large mixing bowl.

Add the chicken drumsticks and chicken wings to the seasoning mixture, then toss until evenly coated.

Arrange the coated chicken in a single layer on the lined baking sheets.

Bake the chicken at 180°C (356°F) for 60 min, turning the pieces halfway through.

Increase the oven temperature to 200°C (392°F), then roast the chicken for 10 min until crisp and fully cooked.

Cut 1 kg (2.2 lb) potatoes into bite-size pieces and place them in a large saucepan of cold water.

Bring the potatoes to a boil, then cook for 15 min until tender.

Drain the cooked potatoes in a colander, then let them cool for 10 min.

Whisk 150 g (5.3 oz) skyr and 100 g (3.5 oz) mayonnaise in a large mixing bowl.

Add the cooled potatoes, 300 g (10.6 oz) canned tuna, and 125 g (4.4 oz) olives to the dressing.

Gently toss the potato salad until coated, then serve it alongside the roasted chicken.