Grilled Sumac Chicken Thighs with Parsley Salad

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4 1/2 teaspoons ground sumac

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

8 skin-on, bone-in chicken thighs (about 3 pounds total)

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice (from about 1 lemon)

3 cloves garlic, finely chopped

1 large red onion, cut into 1/2-inch-thick rounds

3 cups fresh parsley leaves (from 1 large bunch)

1 cup thinly sliced radishes (6 to 8)

Grilled flatbread and hummus, for serving