Mix Greek yogurt, minced garlic, olive oil, paprika, lemon juice, salt, red pepper flakes, cumin, pepper, cinnamon, and lemon zest into a small bowl. Stir well to combine.
Trim fat off chicken thighs. Cut chicken into large bite sized pieces. Place in gallon freezer bag. Pour marinade in bag and massage marinade into chicken. Place in refrigerator for to marinate for 30 minutes.
For the hummus: use a food processor. Blend chickpeas and tahini together for 30 seconds. Add the rest of the ingredients and blend on high until smooth, about 1 minute. Flavor with salt and pepper. Add more water for desired consistency, if needed. Check out our .
For the tomato salad: slice cherry tomatoes in half, lengthwise. Finely chop cilantro (leaves and stems). Combine rest of ingredients in small bowl. Set aside.
Heat grill to high heat. Oil grill grates with vegetable oil before placing chicken on. Skewer chicken on skewers, alternating with large chunks of onion. Grill until chicken is at least 165 degrees internally.
Grill the naan bread for 2 minutes on each side. Cut into quarter pieces.
Serve with naan, hummus and tomato salad.