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Place whole mini potatoes on a sheet pan. Drizzle generously with olive oil + salt and toss to coat.
Roast at 425°F for 30 mins until fork tender.
Remove from oven and smash each potato with the bottom of a glass.
Drizzle with more olive oil so all the edges get crispy.
Return to oven for about 20 mins, flip, and continue roasting until deeply golden and crispy on both sides.
Whisk together Greek yogurt, kewpie mayo, Dijon, lemon juice, red wine vinegar, and minced garlic.
Toss warm crispy potatoes with dressing.
Add fresh dill, chives, minced pickles, finely chopped shallot, salt, and pepper.
Toss chicken thighs in BBQ sauce.
Marinate for 30 min.
Bake on sheet pan at 350° for 15-20 min. (Until cooked through)
Baste with extra sauce at 10 minutes.
Broil for 1 min to caramelize sauce.