Wash and dry produce.

Trim and thinly slice scallions.

In a medium bowl, combine chicken*, scallions, half the garlic powder (you’ll use the rest later), ½ tsp oregano, ½ tsp salt, and pepper (1 tsp oregano and 1 tsp salt for 4 servings). Mix together until everything is evenly incorporated.

Lay tortillas on a clean work surface. Divide chicken mixture evenly between tortillas and spread into a thin layer using the back of a spoon.

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two at a time). 

Cook until chicken is browned and nearly cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and chicken is cooked through, 30-60 seconds more. TIP: If pan gets too hot, lower the heat. If needed, add another drizzle of olive oil between batches.

Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. 

Meanwhile, quarter cucumber lengthwise; thinly cut crosswise into quarter-moons. Dice tomato into ½-inch pieces. Roughly chop dill.

In a small bowl, combine cucumber and tomato; season with salt and pepper and stir.

In a separate small bowl, stir together dill, yogurt, and remaining garlic powder. Season with salt and pepper.

Divide smash tacos between plates; top with tomato- cucumber salad, garlic-herb yogurt, and feta. Serve.