4 garlic cloves, finely grated

2 tablespoons dried oregano

1 teaspoon sugar

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for drizzling

1 1/2 teaspoons kosher salt (Diamond Crystal) or 1 teaspoon Morton kosher salt, plus more to taste

Freshly ground black pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces

1 (15.5-oz) can chickpeas, rinsed

2 teaspoons ground cumin

2 teaspoons smoked paprika

3 tablespoons fresh lemon juice, plus more for drizzling

1/2 small red onion, thinly sliced

1 pound mixed tomatoes, cut into bite-size pieces

1/2 cup pitted Kalamata olives

6 ounces feta cheese, thinly sliced

Parsley leaves with tender stems, for garnish

Pitas and lemon wedges, for serving