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Preheat oven to 425°F.
Add the onion, garlic, bell pepper & parsley to a food processor. Pulse until finely minced.
Add the ground chicken to a bowl along with the onion mixture, 2 tbsp tomato paste, and the spices: 1 tbsp sumac, 1 tsp Aleppo pepper (or chili flakes), 1 tbsp smoked paprika, ½ tsp cumin, ¼ tsp turmeric, salt & pepper. Drizzle with 1 tbsp olive oil.
Mix really well, and transfer to a sheet pan and spread evenly across the bottom.
Smooth the edges, then cut long vertical lines through the chicken to form individual kebabs with space between them. Add little indentations with the back of a spatula.
Bake for 18-20 mins, then move to the top rack and broil for 2-3 mins to get some color.
For the Smoky Paprika Yogurt Sauce: Mix 1 cup Greek yogurt, 1 small grated garlic clove, 1 tsp smoked paprika, ½ tsp Aleppo pepper or chili flakes, 1 tbsp lemon juice, 1 tsp olive oil, and a pinch of salt until smooth and creamy.
For the bright tomato salad: Combine 1 cup cherry tomatoes, quartered, ⅛ white onion thinly sliced, 2–3 tbsp fresh parsley, 1 tsp sumac, 1 tbsp lemon juice, salt, and black pepper. Mix well and let sit for a few minutes.