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In a bowl, combine the yogurt, lemon juice, minced garlic, and seasonings. Coat the chicken thighs in this mixture and let them marinate for 30 minutes to overnight.
Boil the chopped potatoes until they are soft, then drain them well. Mash the potatoes or pass them through a ricer, mixing in the bone broth paste, light milk, salt, and pepper until smooth. Keep the mash warm.
Preheat the air fryer to 190°C. Cook the marinated chicken thighs for 18 minutes, flipping them halfway through, until they are golden and fully cooked.
In a skillet, sauté the minced garlic and paprika in butter for 1 to 2 minutes. Add the juice of one large lemon and the chicken stock, then let it simmer for 4 to 5 minutes.
Stir in the light cream and grated parmesan, allowing the mixture to simmer on low for 2 to 3 minutes until it thickens slightly. Season to taste.
Add the cooked chicken thighs to the sauce and let it simmer on low for an additional 1 to 2 minutes. Top with extra parmesan, parsley, and lemon zest.
To assemble the bowls, place a serving of the mashed potatoes at the bottom, followed by steamed broccolini and green beans. Add the cooked chicken on top and generously spoon the sauce over everything. Finish with parsley, parmesan, and lemon zest.