• Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces; season generously with salt and rub all over with the smoky sumac spice rub. Let stand while you prepare the salad.

• Rinse the chickpeas.
• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
• Cut the zucchini in half lengthwise, then on the diagonal into ¼-inch-thick slices.
• Cut the tomatoes in half.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chickpeas, bell pepper, zucchini, tomatoes, harissa powder, and sherry vinegar and cook, stirring occasionally, until the harissa is fragrant, 2 to 3 minutes. Add ¼ cup [½ cup] water, season lightly with salt and pepper, and cook, stirring occasionally, until the vegetables soften and most of the liquid has evaporated, 2 to 3 minutes. Transfer the bell pepper mixture to a large bowl and season to taste with salt. Place in the freezer and stir occasionally until cooled, about 5 minutes. Wipe out the pan. While the vegetables cook, skewer the chicken.

• Using 4 [8] wooden skewers, thread the chicken onto the skewers, dividing the pieces evenly and placing them close together.

In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken skewers and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate. Meanwhile, finish the salad.

• Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

Remove the bell pepper mixture from the freezer and stir in half the mint. Season to taste with salt and pepper.

Transfer the chicken skewers and pepper and tomato salad to individual plates. Garnish the salad with the remaining mint and serve.