Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with garlic salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: As soon as potatoes are done, proceed with step 5.)

Meanwhile, cut one cucumber into 1/4-inch rounds (2 for 4 ppl). Grate remaining cucumber. Drain, then roughly chop olives. Halve tomatoes. Peel, then mince or grate garlic. Add grated cucumber, yogurt sauce and half the garlic to a small bowl. Season with pepper, then stir to combine.

Pat chicken dry with paper towels. Add chicken, 1 tbsp (2 tbsp) oil and Dill-Garlic Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat.Add chicken to one side of the grill. Close lid and grill, flipping once, until cooked through, 6-8 min per side.**

When chicken is done, add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumber rounds, spring mix, tomatoes, olives and feta. Toss to combine.

Add 1 tbsp (2 tbsp) butter and remaining garlic to another medium bowl. Add hot potatoes. Toss until butter is melted and potatoes are coated.

Thinly slice chicken.Divide chicken, salad and potatoes between plates. Serve yogurt cucumber sauce on the side for dipping.