Preheat the grill to medium-high heat.
In a bowl, toss chicken drumsticks with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper.
Grill the drumsticks for 20–25 minutes, turning occasionally, until fully cooked and juices run clear.
Prepare the Potato Wedges:
Preheat oven to 425°F (220°C).
Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet in a single layer and bake 25–30 minutes, flipping halfway, until golden and crispy.
Prepare the Salad:
In a bowl, combine cucumber, tomatoes, and red onion.
Drizzle with olive oil and lemon juice, then season with salt, pepper, and fresh herbs. Toss to combine.
Serve:
Plate grilled chicken drumsticks with crispy potato wedges and a side of fresh salad.
Garnish with extra herbs if desired.
