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Preheat oven to 400F. Line a large sheet pan with parchment paper.
Combine the olive oil, salt, garlic powder, oregano, ground black pepper, and chili powder in a small bowl.
Add the chicken thighs, potatoes, and asparagus to the sheet pan, spacing apart evenly in one layer. Cover with the olive oil and spices and use clean hands to mix very well, coating all ingredients evenly. Bake until the chicken reaches 165F internally and the vegetables are tender and browned, 32 to 35 minutes.
Meanwhile, make the sauce. Add the yogurt, cilantro, parsley, lemon juice, salt, ground black pepper, and garlic powder to a food processor or blender. Blend on high speed until completely smooth, 45 to 60 seconds (if you don’t have a processor or blender, you can whisk together instead of a blended sauce).
When the sheet pan components are done baking, divide between 4 plates and drizzle with the green sauce. Garnish with chopped cilantro and parsley.