Preheat oven to 450

Whisk oil, garlic, paprika, cumin, 1 tsp salt, and pepper in a small bowl. Transfer 1 Tbsp of the oil mixture to another bowl and whisk in the yogurt. Set aside.

Place chicken pieces on a rimmed baking sheet or in a roasting pan. Rub all over with 2 Tbsp of the oil. Place tomatoes, chickpeas and half of the parsley in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Sprinkle with 1 tsp salt.

Roast chicken in oven until cooked through, 20-30 minutes. Serve 1-2 chicken pieces, with tomatoes and beans spooned over. Garnish with parsley and yogurt sauce.