Wash the rosemary and shake dry, pluck the needles. Peel 2 cloves of garlic and chop finely. Halve 2 lemons and squeeze them. Mix half the lemon juice with olive oil, garlic, rosemary, 2 teaspoons of paprika powder, salt and pepper in a large bowl. Wash the chicken fillets, dab dry and halve. Turn the meat in the marinade and marinate covered in the fridge for about 30 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash and clean the peppers and cut them into large pieces. Peel and halve onions and cut them into slices. Drain the olives. Break feta into large pieces. Put the bell peppers, onions and olives on a tray.
Wash and dry organic lemon hot, cut into slices. Remove the meat from the marinade, spread on the vegetables with lemon slices and feta. Spread marinade over chicken and vegetables. Bake in a hot oven for about 30 minutes.
In the meantime, peel the remaining clove of garlic and chop it coarsely. Cut avocados in half, remove stones, remove flesh from the skin. Put the garlic, yoghurt and the rest of the lemon juice in a tall container and puree finely. Wash, clean and grate the cucumber. Mix with the avocado yoghurt. Season with salt and pepper.
Wash the dill, shake dry and pluck flags from the stems. Remove the tray from the oven and sprinkle with dill. Serve with avocadotsiki.