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Marinate the chicken thighs in olive oil, garlic granules, Aromat, lemon & herb seasoning, oregano, lemon juice, sea salt, and paprika.
Air fry the chicken at 180°C for 35 minutes, either on mini skewers or laid flat on parchment paper, flipping halfway if not using skewers.
Pierce the potatoes with a fork, wrap them in paper towels, and microwave for 6 minutes.
Transfer the potatoes to foil, coat with olive oil and sea salt, wrap, and air fry at 180°C for 45 minutes.
Unwrap the potatoes and cook for another 10 minutes to crisp up the skin.
Chop the baby cucumbers, plum tomato, red onion, and green pepper.
Slice the black olives and crumble the feta.
Toss the salad ingredients with olive oil, lemon juice (or vinegar), sea salt, and a sprinkle of oregano.
Mix together Greek yogurt, chopped cucumber, garlic, salt, fresh and dried mint, and apple cider vinegar for the tzatziki.
Cut the potato in a cross-section and push it open.
Mix in olive oil, butter, and crumbled feta.
Top the potato with the chicken gyros, tzatziki, and Greek salad.
Garnish with freshly chopped mint.