Step 1

Pour the buttermilk and 1 tablespoon salt into a large zip-top bag. Add the chicken pieces. Zip the top (make sure it's completely closed!) and smush the chicken around in the bag a bit to coat evenly with buttermilk and salt. Put in the refrigerator for up to 24 hours.

Step 2

If roasting chicken, heat the oven to 425 degrees F. If grilling the chicken, prepare the grill.

Step 3

Lay the chicken out on paper towels and pat dry on all sides.

Step 4

In a large bowl, add the paprika, salt, pepper, brown sugar, and cayenne. Stir to mix. Add the chicken to the bowl and toss it around in the spices to coat the chicken completely.

Step 5

If roasting in the oven put the chicken in a roasting pan and cook for 30-40 minutes until cooked through. When pierced with a fork, the chicken's juices should run clear.

Step 6

If cooking the chicken on the grill, place the chicken over a low-heat section, cover it, and let roast for 20 minutes. Turn the chicken over, cover, and cook for another 15 minutes, until cooked through.

Step 7

Add all the ingredients to a bowl and stir to mix. Taste and add more salt, pepper, or lemon juice if desired. Chill the sauce until ready to serve.

Step 8

Add a pile of greens to each plate and top with a few slices of marinated peppers and a drizzle of the vinaigrette the peppers are soaking in. Top with a piece or two of chicken. Serve with the yogurt sauce.