Pat the chicken leg quarters dry with paper towels. In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, salt, and dried parsley. Rub olive oil all over the chicken pieces, then generously coat each one with the spice mixture, making sure to get under the skin. Let the seasoned chicken sit at room temperature for about 10 minutes.

Cut the potatoes into evenly sized fries, about quarter-inch thick. Soak the cut potatoes in cold water for 5-10 minutes to remove excess starch. Pat them completely dry before frying.

Preheat oven to 425°F (220°C). Place the seasoned chicken pieces skin-side up on a baking sheet lined with foil. Roast for about 30-35 minutes until the skin is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Heat the vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Working in batches, carefully add the dried potato fries and fry for about 8-10 minutes until golden brown and crispy. Drain on paper towels immediately after frying and sprinkle with salt and parsley while hot.

In a small bowl, combine the Greek yogurt, minced garlic clove, chopped parsley, and lemon juice. Stir until completely smooth and well combined. Taste and adjust seasoning with a pinch of salt if needed.

On a white dinner plate, arrange a small pile of hot golden fries in the center and lean the roasted chicken pieces against them for height. Add fresh tomato slices on one side and thinly sliced red onion on the other. Place the bowl of yogurt dip in a corner of the plate. Sprinkle fresh parsley over the chicken before serving.