Preheat the oven to 400 degrees F.
Line a baking sheet with a parchment paper or a aluminum foil.
Slice the bread lengthwise and place both pieces on the prepared sheet.
Preheat a counter top griddle to a medium heat. Spray with an olive oil cooking spray.
Arrange the red pepper slices on the griddle and grill until softened.
Remove the peppers from the griddle and place on a small plate to cool.
Season the chicken and arrange on a griddle. You can slice the chicken breast in half lenghtwise for a faster cooking.
Turn off the griddle and remove the chicken from the griddle and place on a plate to cool, until it's safe to touch.
Place grilled pepper in a food processor. Add 4 oz. of Greek yogurt, a dash of salt and pepper and process until smooth. Flecks of pepper in the sauce are good.
Spread the sauce on both pieces of bread.
Slice or shred the chicken and arrange on top of the sauce.
Slice the tomato into a large yet thin slices and arrange them on top of the chicken.
Top it with the shredded cheese.
Bake the bread for 9 to 11 minutes, or until the cheese is melted.
Remove from the oven and place on a cutting board to cool to room temperature.
Place the remaining 4oz. of Greek yogurt and minced garlic in a small food processor. Add a dash of salt and pepper and process until smooth, about 10 to 12 seconds. Place the sauce in a small bowl.
Slice and serve garnished with chopped parsley and along the garlic yogurt aioli for dipping.