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In a bowl, season the chicken by mixing together salt, garlic powder, smoked paprika, cumin powder, coriander powder, turmeric powder, dried parsley, and oregano. Add the yogurt, tomato paste, lemon juice, and olive oil to the bowl. Mix well to combine. Cover and refrigerate for at least 30 minutes or overnight.
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 12-14 minutes, or until cooked through.
In a bowl, mix together the yogurt, mayonnaise, sour cream, garlic powder, salt, black pepper, and chopped parsley. Mix well until smooth and creamy.
Cook the pasta according to package instructions.
In a large bowl, combine, diced red onion, diced tomato, chopped parsley, sumac, salt, and lemon juice.
Toss the pasta in the garlic yogurt sauce. Serve the chicken over the pasta, then mix in the tomatoes and onion. Top with additional creamy garlic yogurt sauce.