Pat the drumsticks dry with paper towels. In a small bowl, combine the paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Drizzle olive oil over the drumsticks and coat generously with the spice mixture on all sides.

Peel the potatoes and cut them into fries about 1/4 inch thick, keeping them uniform in size. Pat them dry with a clean towel to remove excess moisture for better crisping.

Preheat oven to 425°F. Arrange seasoned drumsticks on one side of a baking sheet and spread potato fries in a single layer on the other side. Bake for 30 to 35 minutes, stirring fries halfway through. Chicken is done when internal temperature reaches 165°F and skin is golden and crispy.

While chicken and fries cook, shred the lettuce, slice the tomato into rounds, and thinly slice the red onion. Set aside in separate bowls.

On a large plate, arrange fries on one side and create a bed of shredded lettuce on the other. Lean the crispy drumsticks against the fries and arrange tomato slices and red onion on top of the lettuce. Serve with ketchup or garlic sauce on the side.