In a gallon-size zip-top bag or bowl, combine the chicken, olive oil, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.Meanwhile, make the fries. Preheat the oven to 425 degrees F. In a small bowl, whisk together the olive oil, garlic, oregano, and salt. Place the potato matchsticks in a large bowl and pour half the garlic mixture over. Gently toss to coat. Arrange the fries in an even layer on a baking sheet. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic oil. Set your grill, grill pan, or skillet to medium-high heat. Toss the zucchini with the remaining tablespoon olive oil and a pinch of salt and pepper. Take skewers and thread the chicken pieces on. Alternately, you can roast the chicken at 425 degrees for 15-20 minutes.Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. During the same time, grill the zucchini until lightly charred, 3-4 minutes per side. Remove everything from the grill. To serve, spread the Tzatziki onto warmed naan. Add lettuce, tomatoes, zucchini, and feta. Top with fries and chicken. If desired, add a dollop of hummus. EAT!