For the Red Pepper Harissa, place roasted red peppers, 1 teaspoon each of the oil and vinegar, 1/2 teaspoon of the cumin, sugar, 1/4 teaspoon of the garlic powder and crushed red pepper in blender or food processor; cover. Process or blend until a chunky sauce forms. (Do not puree.) Set aside.
Mix remaining 1 tablespoon each oil and vinegar, paprika, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon cumin and salt in small bowl. Place vegetables in large bowl. Add 1/2 of the spice mixture; toss to coat well. Place chicken in another bowl. Add remaining spice mixture; turn to coat well.
Grill chicken over medium heat 4 minutes on each side or until cooked through. Grill vegetables 2 to 3 minutes on each side or until tender-crisp. Serve 2 tablespoons Red Pepper Harissa with each serving of chicken and vegetables.