In a large bowl, use your hands to crush the saffron threads into smaller pieces. Add ¼ cup warm water and let the saffron 'bloom' for a few minutes.

Cut the chicken thighs into 1½-inch pieces. Add to the saffron mixture along with the yogurt, salt, pepper, turmeric, lemon zest, and juice. Stir until well combined. Cover and chill to marinate for at least 2 hours or up to overnight.

Cut the Roma tomatoes in half lengthwise and use a spoon to scoop out the seeds and core and discard. Dice the tomato into small pieces and add to a large mixing bowl with the cucumbers, onions, olive oil, cilantro, dill, mint, lime juice, and lemon juice. Toss until well combined. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

In a small mixing bowl, combine the yogurt, olive oil, lemon juice, mint, garlic, cumin, and salt. Cover and refrigerate until ready to serve.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers don’t need soaking and are reusable.

Thread the chicken onto the skewers, leaving a little space at the tip and at the bottom to make it easy to work with. Separately, on a small plate, drizzle the Roma tomatoes, quartered red onion, and serrano peppers with a touch of oil for grilling.

Heat the grill over medium-high heat (350℉ to 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate.

Place the skewers directly over the heat. Add the tomatoes, onion, and serranos on the exterior of the grill. Cook the veggies just until they are tender and have a nice char, 3 to 4 minutes per side. Grill the chicken for 10 to 15 minutes, turning every 3 to 4 minutes, until the meat is golden brown and cooked through.

Remove from the grill and let the skewers rest for 5 minutes before serving.

Transfer the cooked skewers to a platter and finish with a squeeze of lemon and some freshly chopped dill, if desired, for serving. Cut the grilled tomatoes into quarters and scatter around the chicken skewers along with the grilled onion and serrano peppers. Serve the skewers alongside the Shirazi salad, rice (if desired), and a scoop of the mint yogurt sauce.