Heat oven to 450°F.
Whisk INFUSED Garlic Olive Oil, paprika, INFUSED Moroccan Bread Dipping Blend, cumin, cinnamon, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.
Place chicken, skin-side up, on a parchment lined sheet pan. Rub all over and between skin and meat with 2 tablespoons of the oil. Add chickpeas, carrots, ½ parsley to baking sheet. Coat with remaining spiced oil being sure to coat completely.
Roast in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and carrots over the top. Garnish with remaining parsley and serve with yogurt sauce.