Sheet-Pan Chicken Souvlaki

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1. 1
   Preheat oven to 425°. Mix together 4 garlic cloves, finely grated, 2 Tbsp. dried oregano, 1 tsp. sugar, ⅓ cup extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl; season with freshly ground pepper. Add 1½ lb. skinless, boneless chicken thighs, cut into 2" pieces, and stir to coat. Let sit 15 minutes.
2. 2
   Meanwhile, spread out one 15.5-oz. can chickpeas, rinsed, on a rimmed baking sheet. Sprinkle 2 tsp. ground cumin and 2 tsp. smoked paprika over, drizzle with some oil, and season with salt. Toss chickpeas to coat.
3. 3
   When ready to roast, add 3 Tbsp. fresh lemon juice to chicken mixture and toss to coat. Thread chicken onto skewers; arrange over chickpeas. Roast until chicken is opaque throughout, 6–8 minutes. Heat broiler. Broil until chicken and chickpeas are browned in spots, about 5 minutes. Remove baking sheet from oven; drizzle 1 Tbsp. extra-virgin olive oil over chicken and chickpeas.
4. 4
   Combine ½ small red onion, thinly sliced, 1 lb. mixed tomatoes, cut into bite-size pieces, and ½ cup pitted Kalamata olives in a large bowl. Drizzle with oil and lemon juice, season with salt, and toss to coat.
5. 5
   Scatter salad over chicken and chickpeas. Top with 6 oz. feta, thinly sliced, and parsley leaves with tender stems; serve with pitas and lemon wedges.