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Preheat oven to 425°F.
Process onion, garlic, bell pepper & parsley in a small food processor until fine.
Add this to a bowl with the ground chicken, 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 olive oil.
Mix well then transfer to a sheet pan and spread evenly.
Smooth the edges, then cut vertical lines down the chicken to form individual kebabs with space between them. Add little indentations with the back of a spatula.
Pop in the oven for 18-20 mins, then move to the top rack and broil for 2-3 mins to finish off with color.
For the smoky 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.
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.
Plate it over rice or my Kaizen high protein low carb rice, regular or brown rice.