Chicken Gyro Pizza with Tzatziki

1. **For the Chicken:** Combine chicken thighs, 0.5 cup honey mustard, 0.25 cup dried oregano, 0.25 cup lemon juice, 2 tbsp garlic and onion powder, 2 tbsp olive oil, and 1 tsp salt and pepper. Ensure you save 0.5 cup of the honey mustard mixture for the pizza sauce. Marinate the chicken for at least an hour or overnight. Roast the chicken at 425°F (218°C) for 45 minutes until cooked through. Once cooled, dice or shred the chicken.
2. **For the Tzatziki Sauce:** Combine 1 cup Greek yogurt, 0.5 cup grated and strained cucumber, 2 tbsp grated garlic, 0.25 cup lemon juice, 2 tbsp chopped dill, and 1 tsp salt and pepper in a bowl. Mix well and let sit in the fridge for at least 30 minutes for flavors to enhance.
3. **For the Potatoes:** Boil 1.5 cups of peeled and diced Yukon gold potatoes in water until slightly softened. Drain the water and transfer the potatoes to the fridge to chill for 30 minutes. Once chilled, fry the potatoes at 375°F (190°C) for 5 minutes or until golden brown and crispy. Toss the fried potatoes with 0.25 cup dried oregano and salt to taste.
4. **Pizza Assembly (Assumed):** Preheat your oven and prepare your chosen pizza crust (not included in this recipe) according to its instructions. Spread the reserved 0.5 cup honey mustard mixture evenly over the pizza crust as the sauce. Top the pizza with the roasted chicken, fried oregano potatoes, 0.5 cup crumbled feta, 0.5 cup diced onions, and 0.5 cup thinly sliced red onions. Bake the pizza until the crust is golden and the cheese is melted and bubbly. Once out of the oven, drizzle generously with the prepared tzatziki sauce before slicing and serving.