Pat the drumsticks completely dry with paper towels. In a small bowl, mix together paprika, garlic powder, onion powder, turmeric, black pepper, and salt. Brush olive oil over the chicken pieces and sprinkle the spice mixture evenly on all sides, rubbing it in with your fingers. Finish with a drizzle of fresh lemon juice. Let the chicken sit for at least 10 minutes while you prep the fries and peppers.

Wash potatoes and cut them into thick batons about the size of your pinky finger. Heat a large skillet or griddle over medium-high heat and add vegetable oil. Once shimmering, carefully add the fries in a single layer. Let each side get golden brown for about 4 to 5 minutes before flipping. Cook for about 15 to 20 minutes total, stirring occasionally, until golden and tender inside. Sprinkle with salt while still hot.

Heat your grill to medium heat (or use a grill pan over medium on the stovetop). Once hot, place the drumsticks on the grill and let them cook undisturbed for about 8 to 10 minutes on the first side to develop a charred crust. Flip and cook for another 10 to 12 minutes until the internal temperature reaches 165°F. The skin should be dark golden brown with some charring on the edges.

Slice bell peppers and onion into thin strips, keeping them roughly the same thickness. Heat a separate skillet over medium-high heat with olive oil. Once hot, add the peppers and onions together. Cook for about 8 to 10 minutes, stirring occasionally, until soft and caramelized at the edges. Season with a pinch of salt and black pepper.

In a small bowl, combine tomato sauce with minced garlic, paprika, and a pinch of chili flakes. Stir well to combine. Let the sauce sit for about 5 minutes so the flavors meld together. Pour into a small serving bowl.

Arrange everything on a large platter or individual plates: the grilled chicken in the center, crispy fries on one side, and sautéed peppers on the other. Place the sauce bowl in the middle and serve immediately.