Preparation

MARINATE THE CHICKEN

1. In a medium bowl, whisk together 2 tablespoons of the oil, lime juice, coriander, cumin, paprika, turmeric, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 3 hours.

MAKE THE YOGURT SAUCE

1. In a small bowl, stir together the yogurt, mayonnaise, garlic, lemon juice, and vinegar. Season to taste with salt and pepper and refrigerate until ready to use (the sauce can be made up to 2 days ahead). 

GRILL THE VEGGIES

1. Preheat grill with the HexClad Hybrid BBQ Grill Pan placed on the center of the grill over medium heat,15 minutes. 
2. In a bowl, toss the onion and bell pepper with 2 tablespoons of the oil, season with salt and pepper, and toss to coat. Brush grill pan with oil. Add onion mixture to pan (reserve bowl for next step) and grill, tossing a few times, until slightly softened and charred in spots, about 5 minutes. Transfer to a serving platter.
3. In the reserved bowl, toss tomatoes with remaining tablespoon of oil and season with salt and pepper. Add tomatoes to grill pan and grill, tossing once or twice, until slightly softened and charred in spots, about 3 minutes.

GRILL THE CHICKEN AND SERVE

1. Remove the chicken from the marinade and add half of the chicken to to the grill pan in an even layer. Grill, turning occasionally, until the chicken is well browned all over and cooked through, 6 to 8 minutes for chicken breast and 10 to 15 minutes for thighs. Transfer to the platter and repeat with remaining chicken. 
2. Just before serving, brush the pitas with oil and warm on the grill, about 30 seconds per side. 
3. Sprinkle the platter with parsley and serve with pita and yogurt sauce on the side.