Roast chicken breasts with chick peas, tomatoes, and paprika

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.

Preheat the oven to 400F.

Make the spicy oil

1. Mince the garlic.
2. Mix the oil, garlic, smoked paprika, cumin, crushed red pepper, and 1/2 tsp of salt in a bowl.
3. 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

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

Prepare the chickpeas

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

Cook the chicken and chickpeas

1. Place both baking sheets in the oven.
2. Chickpeas: cook for 30 minutes (mixing occasionally), or until nicely browned.
3. 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.