Directions:

• In a large bowl, combine olive oil, cumin, smoked paprika, turmeric, ground coriander, Kosher salt, black pepper, minced garlic, and lemon juice. Stir well to create a flavorful marinade. Add the cut chicken pieces to the bowl, ensuring they are well-coated. Cover and let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
• Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and fully cooked through. If necessary, add olive oil to the skillet to prevent sticking.
• While the chicken is cooking, prepare your salad ingredients. In a large bowl, combine the diced tomatoes, diced English cucumber, optional red onions, and chickpeas. Toss gently to combine and season with additional salt and pepper if desired.
• In a separate bowl, whisk together Greek yogurt, lemon juice, minced garlic (if using), cumin, ground coriander, Kosher salt, black pepper, and granulated sugar (if desired). Adjust the seasoning to taste for a creamy and zesty dressing.
• To assemble the salad bowls, divide the salad mixture among serving bowls. Top each with a generous portion of the cooked chicken. Drizzle with the yogurt dressing and sprinkle with fresh parsley for added flavor.