In a bowl, combine the cumin, oregano, cinnamon, thyme, crushed red pepper, a bit of allspice, garlic, and melted butter. Add the chicken thigh fillet to the mixture. Mix well and let the chicken marinate for 3 hours. While waiting, prepare the sauce. Sauté the onion in a little olive oil until softened. Once softened, add the diced tomato, cinnamon, a bit of water, salt, a little sugar, and smoked paprika to the pan. Cook the sauce on low heat until it thickens.

Thread the marinated chicken pieces onto skewers and grill them on a non-stick grill pan. Remember to season with salt on both sides during cooking. In a bowl, combine the yogurt with salt, add olive oil, and mix. Serve the kebabs with yogurt and garnish with parsley, paprika, and onion.