To make the sauce, in a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.

Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.

Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.

Remove chicken from oven and cool for 5 minutes. If desired, remove the skin. Brush the chicken generously with the tomato-balsamic sauce.

Grill the chicken, turning and basting frequently, until well browned and cooked through, 15 to 20 minutes.

Bring a large pot of lightly salted water to a boil. Prepare the pasta according to package instructions. In a colander, drain the cooked pasta, then rinse with cold water and drain well. Set aside.

Meanwhile, in a small bowl, whisk together the lemon juice and olive oil. Set aside.

In a large bowl, combine the tomatoes, cucumber, olives, feta cheese and the reserved pasta. Add the dressing and toss well to coat. Season with salt and pepper just before serving.

Preheat the oven to 325 F. Coat a 7-by-11-inch baking dish with cooking spray. Press a piece of plastic wrap over the bottom of the dish, letting the ends hang over the sides; smooth out any wrinkles.

In a medium bowl, combine the brown sugar and butter. Use an electric mixer on medium speed to beat until light and fluffy, about 1 minute.

On low speed, beat in the flour until the mixture is well blended and holds together when pressed. Gather the dough into a ball. Divide the ball in half and press one half into an even layer over the bottom of the prepared dish.

Grab the edges of the plastic wrap and lift the rectangle of dough out of the dish. Set aside.

Press the remaining dough over the bottom of the dish in an even layer. Spread the lemon curd on top. Invert the reserved first half of the dough directly on to the filling. Peel away the plastic wrap.

Bake for 35 to 45 minutes, or until golden. Transfer the dish to a wire rack and cool completely, about 2 hours. Cut into 12 rectangles.