Smoky Chicken and Pepper Salad

Prepare grill for direct grilling on medium-high. In large bowl, combine cumin, 1 teaspoon paprika, 2 tablespoons parsley, 1 tablespoon each vinegar and oil, half of garlic, and 1/4 teaspoon salt; add chicken and turn to coat. Let stand. Grill bread 1 to 2 minutes or until toasted, turning over once. Cool completely, then cut into 1/2-inch cubes. While bread cools, grill peppers 8 minutes or until crisp-tender and grill marks appear, turning occasionally; transfer to cutting board. Cool slightly, then cut into 1/2-inch pieces. In large bowl, toss peppers, tomatoes, remaining garlic, 1/2 teaspoon paprika, 3 tablespoons vinegar, 2 tablespoons oil, and 1/4 teaspoon salt until mixed. Let stand. Grill chicken 10 minutes or until well browned and cooked through (165 degrees F), turning often. Cut into 1/2-inch chunks; transfer, with bread cubes and remaining parsley, to bowl with tomato mixture. Toss until very well mixed.