Pat the chicken leg quarters completely dry with paper towels. Mix paprika, garlic powder, onion powder, black pepper, salt, and dried oregano in a small bowl. Rub the spice blend all over both chicken pieces, getting it under the skin and into all the crevices. Mix in the minced garlic. Let sit for about 5 minutes while you prep the potatoes.

Cut potatoes into roughly 1 to 1.5 inch chunks, keeping them roughly the same size for even cooking. Toss the potato chunks with the olive oil in a bowl until well coated. Set aside.

Preheat oven to 400 degrees Fahrenheit. Place seasoned chicken leg quarters skin-side up on a baking sheet or in a cast iron skillet. Roast for about 15 minutes uncovered to allow the skin to start crisping.

After 15 minutes, scatter the oiled potato chunks around the chicken on the same pan. Stir them once to coat with pan drippings and chicken fat. Return to oven and roast for another 15 to 20 minutes, until chicken skin is deeply golden and crispy and potatoes are fork-tender with crispy edges. Internal chicken temperature should reach 165 degrees Fahrenheit.

While chicken finishes roasting, layer lettuce as your base on a serving plate or bowl. Top with cucumber slices, tomato slices, and red onion slices. Keep separate from dressing until ready to serve.

Divide roasted chicken and golden potatoes between serving plates. Add fresh salad to each plate. Serve sweet chili sauce on the side for dipping.