Season the chicken leg quarters generously on all sides with paprika, garlic powder, onion powder, salt, and black pepper. Make sure to get the seasoning under the skin and into all the crevices. Let the chicken sit at room temperature for about 10 minutes while you prep everything else for more even cooking.

Preheat your oven according to the fries package instructions, usually around 400-425°F. Spread the fries on a baking sheet in a single layer and pop them in the oven about 10 minutes after you start the chicken so they finish at roughly the same time.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken skin-side down in the hot oil and let it sear without moving for about 5-6 minutes until the skin is golden and crispy. This searing step is crucial for building that caramelized exterior.

Flip the chicken over and reduce heat to medium-low. Cover the skillet and let it cook for another 15-20 minutes until the internal temperature reaches 165°F at the thickest part of the thigh. If browning too fast, lower the heat a bit to ensure it cooks through without burning.

While the chicken finishes cooking, slice the 2 tomatoes and thinly slice the red onion. Chop the fresh parsley and have the garlic yogurt sauce ready to spoon alongside the plate for dipping.

Arrange the crispy chicken in the center of a plate with the golden fries piled alongside. Add the fresh tomato slices and red onion rings around the protein. Spoon the creamy sauce into a small bowl on the plate and garnish generously with fresh parsley.