In a bowl, mix together the natural yogurt, chilli powder, mixed herbs and chopped garlic.
Add the chicken thighs, and allow to marinade for up to an hour to allow the flavours to infuse and develop.
Preheat the barbecue to medium or the oven to 180˚C/350˚F.
Then, mix together the potatoes with the mixed herbs, chilli powder and oil in a large bowl.
Transfer the potatoes onto a baking tray lined with baking paper. Cook for 35-40 minutes until they have softened on the inside but still crispy on the outside. If you wish you can turn them during the cooking process.
Meanwhile, Place the chicken thighs onto the barbecue over indirect heat preferably and allow to cook for 4 – 5 minutes, then turn until the chicken is completely cooked through, this should take approximately 15 - 20 minutes or alternatively place on the baking tray.
Serve immediately with some fresh salad greens.
