Combine all marinade ingredients in a blender until smooth. Divide the marinade in half. Coat the chicken in the half of the marinade and marinate overnight or for at least 4 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Slice the chicken into ½ inch pieces on the bias.
Coat the potatoes in the remaining marinade on a baking sheet and roast for 18 minutes.
Combine all Greek-o-de-gallo ingredients in a bowl.
Combine all the cucumber mint yogurt ingredients in a bowl; purée if you like.
To serve, divide the chicken and potatoes between plates. Top with Greek-O-De-Gallo and Cucumber Mint Yogurt.