1In a large bowl, combine minced chicken, chopped onion, garlic, parsley, salt, pepper, garlic powder, onion powder, cumin, tomato paste and red chili flakes.
2Mix well until all ingredients are fully incorporated.
3Preheat oven to 430°F (220°C).
4Grease a baking sheet with oil.
5Add the chicken mixture and spread evenly.
6Divide into long kebab shapes using a flat surface.
7Drizzle with additional oil.
8Bake on the bottom rack for 10-12 minutes.
9Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden from both sides.
10Remove from oven; avoid overbaking.
11In a separate bowl, combine cucumber, red onion, tomato, pomegranate seeds, parsley, salt, sumac, and lemon juice.
12Drizzle with olive oil and mix gently.
13In a small bowl, mix yogurt, mayonnaise, garlic, lemon juice, salt, and parsley.
14Drizzle with olive oil.
15Serve chicken kebabs with naan or rice, onion, tomato, pomegranate salad and garlic yogurt sauce.