In a large bowl, whisk together the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala powder, salt, and one tablespoon of vegetable oil until smooth. Add the chicken pieces to the bowl and stir until they are completely coated in the marinade, then let it sit at room temperature for 15 minutes.

Preheat your oven to 425 degrees Fahrenheit and lightly grease a large rimmed baking sheet. In a separate bowl, toss the sliced red bell pepper and red onion wedges with the remaining tablespoon of vegetable oil and a pinch of salt.

Spread the marinated chicken and the seasoned vegetables in a single, even layer across the prepared baking sheet, making sure the pieces do not overlap so they roast instead of steam.

Bake in the preheated oven for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender. For authentic charred edges, turn the oven to broil for the final 2 to 3 minutes, watching closely so the spices do not burn.

Remove the sheet pan from the oven and let the dish rest for 5 minutes before garnishing with fresh chopped cilantro. Serve warm with basmati rice or soft naan bread and extra lemon wedges on the side.