Roast chicken breasts with chick peas, tomatoes, and paprika

Preheat the oven to 400F.

I like to start by cooking the rice so it's ready to go once the main ingredients are cooked. I use an Instant Pot to cook the rice but use whatever method you prefer.

Make the spicy oil:
- Mince the garlic.
- Mix the oil, garlic, smoked paprika, cumin, crushed red pepper, and 1/2 tsp of salt in a bowl.
- Pour 1 tsp of this spicy oil mixture into a smaller bowl. Whisk yogurt into this smaller bowl and set aside for sauce.

Prepare the chicken:
- Cut the chicken breasts into 1" pieces. Season generously with salt.
- Slice the onion and roughly chop the cilantro.
- Cut the cherry tomatoes in half.
- Mix the chicken, onion and cilantro together with 2/3 of the spicy oil mixture.
- Spread onto a baking sheet. Season with salt and pepper.

Prepare the chickpeas:
- Mix the chickpeas with the remaining 1/3 of the spicy oil mixture.
- Add 1 tbsp of cajun spice, and season with salt and pepper.
- Spread chickpeas onto a separate baking sheet.

- Place both baking sheets in the oven.
- Chickpeas: cook for 30 minutes (mixing occasionally), or until nicely browned.
- Chicken: after 20 minutes, give everything a good stir, then add the cherry tomatoes. Cook for another 20 minutes.

- Serve over rice with yogurt sauce and chopped cilantro.