Cube your chicken into small pieces. Toss with the chipotle powder, onion powder, garlic powder, dried oregano and salt to taste.
In a large bowl, lightly beat your eggs. Whisk in the yogurt, potato starch, mozzarella, dill, salt and pepper to taste. Toss in your chicken and mix to combine. Cover and refrigerate for 1 hour.
Heat your oil on medium and working in batches, scoop out about 1/3 cup of the batter onto your HOT pan. Cook for about 4-5 minutes per side. They cook fast. When done, transfer to a paper towel lined platter and start on the new batch. I wiped down my pan clean and added some more olive oil to the pan for the second batch. You can also bake these in the oven at 400° for 17-20 minutes.