1️⃣ In a large bowl, mix yogurt, salt, turmeric, lime zest, cinnamon, cumin, black pepper, cloves, coriander, and cayenne. Add chicken and turn to coat. Transfer chicken and marinade to a resealable plastic bag. Seal bag and refrigerate at least 4 hours or up to 24. 🥄

2️⃣ Let chicken sit at room temperature for 30 minutes before grilling. Thread tomatoes and lemon wedges onto skewers. Brush with oil; season with salt and pepper. 🍅🍋

3️⃣ Prepare a grill for medium-high heat; preheat for 5 minutes. Clean and oil grates. Brush excess marinade off chicken; discard marinade. 🔥

4️⃣ Grill chicken skin side down until skin is golden brown, about 15 minutes. Turn and continue to grill until skin is charred, chicken is cooked through, and an instant-read thermometer inserted into the thickest part of thighs registers 160°F, about 10 minutes. Transfer to a plate and tent with foil. Let cool for 10 minutes. 🍗

5️⃣ Grill tomato and lemon skewers, turning occasionally, until charred in spots, 5 to 6 minutes. Using a fork, remove tomatoes and lemon wedges from skewers. 🍅🍋

6️⃣ Serve chicken and tomatoes with rice (if using). Squeeze grilled lemon wedges over. Top with cilantro, parsley, and mint. 🍗🍚🌿