Marinate the Chicken: In a large bowl, combine the olive oil, chicken pieces, cinnamon, cumin, turmeric, and salt. Toss to coat evenly. Cover and marinate for 1 hour.
Prepare the Vegetables: While the chicken marinates, slice the peppers, onion, chile, and mince the garlic.
Sauté the Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bell peppers, onion, and chile pepper. Sauté until softened. Add the minced garlic and cook for 1 additional minute. Remove the vegetables to a bowl and set aside.
Cook the Chicken: In the same skillet over medium heat, sauté the marinated chicken pieces for about 5 minutes, or until cooked through.
Finish the Dish: Add the sumac and sauté for 1 more minute. Return the cooked vegetables to the skillet and cook together for 1 additional minute to combine flavors.
Prepare the Yogurt Sauce: Stir the dried mint into the Greek yogurt until well combined.
Serve: Serve the chicken and peppers over bulgur and top with a dollop of the yogurt sauce.