Cut baby potatoes in half. Toss with 1 tablespoon olive oil, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, salt, pepper, and 1/2 tablespoon fresh parsley. Spread on a baking sheet and roast at 400 degrees Fahrenheit for 25 to 30 minutes, stirring halfway through, until crispy outside and tender inside.

If using pre-roasted drumsticks, warm them gently in the oven at 375 degrees Fahrenheit for 10 minutes. Brush lightly with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon red chili flakes, salt, pepper, and 1/2 tablespoon fresh parsley.

Wash and pat dry the lettuce, then tear or chop into bite-sized pieces. Slice the cucumber into half-moons, chop the tomato into chunks, and thinly slice the red onion. Keep each component separate until ready to assemble.

Arrange lettuce as the base of your bowl. Layer cucumber slices on one section, tomato on another, red onion on another. Place warm roasted potatoes in their own section and position the chicken drumsticks in the center. Crumble feta cheese over the top, sprinkle with red chili flakes and fresh parsley, and drizzle lightly with remaining olive oil. Add a final pinch of salt and pepper if needed.