Marinate Chicken: In a mixing bowl, combine Greek yogurt, lemon juice, Dijon mustard, minced garlic, paprika, salt, and pepper. Cut the chicken breast into schnitzel-thick pieces and add to the marinade. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

Prepare Panko Coating: In a shallow dish, mix panko breadcrumbs with Parmesan cheese, salt, and pepper. Remove marinated chicken and dip in panko mixture, ensuring a generous coating.

Cook Chicken: Preheat air fryer to 200°C (400°F). Arrange chicken in a single layer and cook for 15-18 minutes, flipping halfway through. For oven method, bake at the same temperature for 20-25 minutes until cooked through.

Prepare Fries: Cut white potato into fries. Soak in cold water for 30 minutes, then pat dry and toss with olive oil. Air fry fries at 200°C (400°F) for 15-20 minutes, shaking halfway through.

Mix Dressing: Whisk together light mayonnaise, Greek yogurt, minced garlic, Dijon mustard, anchovy paste, vinegar, Worcestershire sauce, lemon juice, salt, and pepper. Adjust consistency with water if necessary.

Assemble Salad: Toss chopped lettuce with creamy dressing until well coated.

Serve: Plate the salad, topping with crispy chicken and golden air-fried fries. Drizzle with hot honey if desired, and garnish with extra Parmesan cheese.