Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat.Garlic Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Add Dill-Garlic Spice Blend, 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.

Meanwhile, quarter pepper lengthwise, then remove core. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Zest, then juice lemon. Peel, then mince or grate garlic. Add yogurt, lemon zest, 2 tsp (4 tsp) lemon juice, 3 tbsp (6 tbsp) water, 1/2 tsp (1 tsp) sugar and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add more water, 1 tbsp at a time, until you reach desired drizzling consistency!) Season with salt and pepper, then stir to combine. Set aside. Pat chicken dry with paper towels. Add chicken, 1 tbsp (2 tbsp) oil and Harissa Spice Blend to a large bowl. Season with salt and pepper, then flip chicken to coat.

Add peppers and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Add peppers to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 6-8 min.

When peppers are halfway done, add chicken to the other side of the grill. Close lid and grill, flipping once, until chicken is cooked through, 2-3 min per side.**

Cut peppers into 1/2-inch pieces. Add peppers, cucumbers, remaining garlic, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) lemon juice to the pot with bulgur. Season with pepper, to taste, then stir to combine.

Divide bulgur between plates. Top with chicken. Drizzle lemon-garlic yogurt sauce over top.