HEAT an oven to 500°F while letting the goat cheese come to room temperature.
ADD oil and achiote paste to a small pot or pan and bring to a simmer. Stir and remove from heat. Let steep in a warm place for at least an hour. Strain and reserve.
PLACE the tomatoes on a tray and season with a little salt and black pepper, roast in the oven until caramelized on the top and bottom. They should dry out a little.
REMOVE from the oven and let come to room temperature. Once cool, quarter and reserve.
ADD the goat cheese, yogurt and grated cucumber to a bowl and stir to incorporate. Season with some lemon zest, salt and white pepper and reserve.
HEAT a large sauté pan to high heat. Add ¾ of the achiote oil and the onions. Cook until they begin to color and add the garlic add chickpeas. When the garlic starts to brown and the chickpeas are cooked, toss to incorporate.
SPRINKLE the mixture with the chili powder and cook for a minute, tossing to coat the peas. Add the tomatoes and cook for another minute. Lower the heat and stir in the spinach. Remove from the heat and season with salt, pepper and a squeeze of lemon juice. Stir in the oregano.
WARM or grill the flatbread and cut into wedges.
SPREAD the chevre yogurt into a circle on a large plate or medium platter. Mound the chickpea mixture on top of the yogurt and serve the bread on the side with some lemon wedges.
SPRINKLE with some more oregano and drizzle with the remaining achiote oil.