In a large bowl, mix the lean ground chicken, shredded carrots, half of your chopped red onion, some chopped fresh dill, chopped garlic, salt, black pepper, smoked paprika, and 1/2 cup of plain nonfat Greek yogurt.
Lay a tortilla flat on a cutting board, spread a layer of the chicken mixture evenly across it, and top with another tortilla. Repeat this layering process until all the chicken mixture is used up.
Cut the layered circular stack into quarters. Turn each quarter on its side so the layers are standing vertically, and press them together side-by-side to form a rectangular block. Insert skewers horizontally through the block to secure the layers, then slice between the skewers to create individual portions.
Air fry the skewers at 450°F for about 15 minutes, or until the chicken is fully cooked through and the edges are golden and crispy.
While the chicken is cooking, make the tzatziki sauce by combining 1 cup of plain nonfat Greek yogurt, the shredded and drained cucumber, the remaining chopped red onion, fresh dill, the zest and juice of the lemon, salt, black pepper, and garlic powder. Mix well.
Serve the crispy layered chicken skewers warm with the homemade tzatziki sauce for dipping.
Cook it hands-free.
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