Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad

Name: Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad
Ingredients: 1 cup Greek yogurt; 2 inches grated ginger root; 4 cloves garlic, grated, divided; 1 tablespoon chili powder; 2 teaspoons coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1 teaspoon ground cardamom; 1 teaspoon ground cumin; 3 tablespoons plus some for drizzling extra-virgin olive oil, divided; 4 boneless, skinless chicken thighs; 3 boneless, skinless chicken breasts, cut across in 1/2; Salt and freshly ground black pepper; 2 cans chick peas, drained; 1/2 cup chicken stock; 1/4 cup tahini paste; 1 small red onion, very thinly sliced or 1/2-inch dice; 1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice; Hot banana pepper rings, drained and chopped plus 2 tablespoons juice; Handful fresh cilantro leaves, chopped; 1 lime, juiced, plus 1 lime, for garnish; 4 pita breads