For the Sheet Pan:

• 2 lbs boneless skinless chicken thighs, cut into 1½ inch pieces (about 5-6 thighs)
• 5 garlic cloves, minced
• 3 Tbsp plain Greek yogurt
• 2 Tbsp lemon juice
• 1 Tbsp tomato paste
• 1 Tbsp smoked paprika
• ½ Tbsp olive oil
• ½ Tbsp ground cumin
• ½ Tbsp dried oregano
• 1 tsp salt
• ¼ tsp black pepper
• 3 bell peppers, sliced thick (red and orange mix recommended)
• 1 red onion, sliced thick
• Olive oil, for roasting the veggies (about 1 Tbsp)
• Salt, for roasting the veggies
• Lemon slices, for serving
• Steamed white rice, for serving

For the Lemon-Garlic Yogurt Sauce:

• ½ cup plain Greek yogurt
• 1 Tbsp lemon juice
• 1 small garlic clove, minced
• 1 Tbsp fresh dill, chopped
• Salt, to taste