In a bowl, toss chicken with coriander and cumin. Season with salt and pepper.
In a separate bowl, combine bell peppers, onions, chickpeas, tomatoes, spinach, chili flakes (if using), lemon zest and juice, cumin, and garlic. Season with salt and pepper.
Spread the vegetable mixture on a baking sheet. Nestle the chicken on top.
Bake for 20 minutes, then flip the chicken and continue baking for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables are baking, stir together yogurt and parsley in a small bowl.
Serve the chicken and vegetables with dollops of yogurt, garnished with additional parsley and lemon wedges (if using).
Tips:
You can adjust the amount of chili flakes to your desired level of spice.
For a vegetarian option, omit the chicken and add an extra can of chickpeas.
Serve with rice, quinoa, or couscous for a complete meal.