Curried Chicken Salad with Spiced Chickpeas and Raita
['1 medium onion, chopped (1 cup)', '1 tablespoon minced garlic', '1 tablespoon minced peeled ginger', '2 tablespoons vegetable oil', '1 tablespoon curry powder', '1 teaspoon ground cumin', '2 medium tomatoes, chopped (1 cup)', '1 cup plain yogurt', '2 tablespoons cilantro', '1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)', '1 cup red grapes, halved', '1 tablespoon vegetable oil', '1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)', '1 teaspoon ground cumin', '1/2 teaspoon turmeric', '1/4 teaspoon cayenne', '1 cup plain yogurt', '1 seedless cucumber, peeled, cored, and chopped (2 cups)', '2 tablespoons chopped mint', '1/2 cup sliced almonds, toasted', '4 (16-ounce) wide jars or containers with lids']
Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.
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