Cut 400 g potatoes into thin fries and place them in a mixing bowl.

Combine the chicken thighs with salt, black pepper, turmeric, cumin, 1 heaped tsp paprika, 1/2 tsp garlic granules, lemon juice, tomato puree, and fat-free Greek yogurt.

Spray the marinated chicken with cooking oil spray and air fry at 190°C / 375°F for 12 minutes.

Flip the chicken, spray it again with oil, and air fry for 5 more minutes until the internal temperature reaches 75°C / 165°F.

Spray the cut fries with cooking oil spray and season them with salt, black pepper, 2 tsp paprika, 1 tsp garlic granules, and 1 tsp onion granules.

Air fry the seasoned fries at 200°C / 400°F for 15 to 18 minutes, shaking the basket every 5 minutes.

Slice the cooked chicken into bite-size strips and dice the cherry tomatoes and onion.

Mix dried parsley, 1/2 tsp garlic granules, natural yogurt, and light mayo in a bowl.

Stir cold water into the garlic herb sauce, a little at a time, until it reaches a drizzleable consistency.

Divide the crispy fries between two serving plates and top them with sliced chicken, diced tomatoes, and diced onion.

Drizzle the garlic herb sauce over the loaded fries and finish with crispy fried onions and pickled jalapenos if using.