• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Heat a medium pot over medium-high. 
• While the pot heats, peel, then mince or grate garlic.
• Peel, then slice shallot into 1/4-inch half-moons.
• When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
• Add shallots. Cook for 2-3 min, stirring occasionally, until softened slightly.
• Add half the garlic. Cook for 30 sec, stirring often, until fragrant.
• Add 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.

• Meanwhile, drain and rinse chickpeas, then pat dry with paper towels.
• To an unlined baking sheet, add chickpeas, Turkish Spice Blend and 2 tbsp oil. Season with pepper and 1/4 tsp salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil and 1/4 tsp salt per sheet.)
• Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.) (TIP: Cover loosely with foil or another baking sheet if chickpeas start popping.)

• To the boiling water, stir in bulgur and raisins, then return to a boil. 
• Remove from heat. Cover and let stand for 15-16 min, until bulgur is tender and liquid is absorbed. 
• Fluff bulgur with a fork and season with salt and pepper.
• Transfer bulgur to a large bowl, then toss a few times. Set aside.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. 
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Roughly chop mint.
• Zest, then juice lemon.
• To a small bowl, add lemon zest, lemon juice, remaining garlic, 1/2 tsp (1 tsp) sugar and 2 1/2 tbsp (5 tbsp) oil. Season with salt and pepper, then whisk to combine.

• To the bowl with bulgur, add peppers, spinach, mint and half the chickpeas. 
• Drizzle vinaigrette over top, then toss to combine.

• Thinly slice chicekn.
• Divide bulgur salad between bowls. Top with remaining chickpeas and chicken.
• Sprinkle feta over top.
• Drizzle yogurt sauce over top.

If you've opted to get chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 

Thinly slice chicken. Top bowls with chicken.