Prepare the Chicken: Cube the chicken into small, bite-sized pieces.

Season the Chicken: In a bowl, toss the chicken pieces with chipotle powder, onion powder, garlic powder, dried oregano, and salt to taste. Ensure all pieces are well-coated.

Make the Batter: In a large mixing bowl, lightly beat the eggs. Whisk in the Greek yogurt, potato starch (or flour), shredded mozzarella, chopped dill, salt, and pepper.

Combine Chicken and Batter: Add the seasoned chicken to the batter mixture. Mix thoroughly to ensure the chicken is evenly coated.

Marinate: Cover the bowl and refrigerate for 1 hour to allow the flavors to meld.

Cook the Fritters: Heat olive oil in a skillet over medium heat. Working in batches, scoop about 1/3 cup of the chicken mixture into the skillet, flattening slightly to form fritters. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer cooked fritters to a paper towel-lined plate. Repeat with remaining mixture, adding more oil as needed.

Optional Dip: In a small bowl, combine mayonnaise, yellow mustard, honey, white vinegar, garlic powder, onion powder, paprika, and salt. Mix well until smooth. Serve alongside the fritters.