This was actually the first wine that came to mind for me. I like some of the other previous suggestions too - sherry, nerello mascalese, lighter-styled grenache…or something from Alto Piemonte, perhaps?
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Thank you so much to everyone chimed in here – – – I appreciate you all!
So, I don’t know why rosé never occurred to me, but I ultimately thought that was a pretty good idea, and would operate as a compromise between the white wine most seem to feel as most appropriate, and the red I was hoping I could make work. So, I went with the only still rosé I have at home right now: the 2019 Tempier.
Also tried a bit of three other wines that I already had open. All four wines are pictured below, arranged left to right in the order I thought they paired best. Very surprising results to say the least!
The Baudry: much to my surprise, this paired very well. As in, actually a good pairing.
The Prum: so, as it came to be, this dish actually has some noticeable low-level spiciness going on. Furthermore, the dish needs some kind of acidic lift, imo. The Prum brought it! Good pairing. (as for the dish needing some acid: the wine, itself, was sufficient, but I had some leftover yogurt sauce in the fridge from another dish a few nights ago — perfect! This dish needs the yogurt sauce. Recipe has been appropriately footnoted. 
The Sherry: the sherry mentions were really resonating with me, and I knew I already had a bottle of this leaning-oxidative-Manzanilla from EN already open, so figured I’d give that a whirl. I was expecting the pairing to be awesome. It was “fine”, at best. Despite leaning oxidative, I do acknowledge this was not an Amontillado, Palo Cortado, or Oloroso; perhaps one of those would have worked better.
Finally, the Tempier: straight up: it did not work. The dish ran it right over. Poor pairing. But, by itself, the wine was quite good! So not all was lost.
… still can’t believe the Baudry paired as well as it did … I’m dumbfounded.
.
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I was going to suggest the Beurer Trollinger red lightly chilled or the Beurer Rose!
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I would have leaned into the walnut with a somewhat aged white rhone just realizing that the whole thing isn’t going to have a whole lot of acid lift. Add a squeeze of lemon on the chicken it you need it.
Pic looks good!!
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lemon squeeze is exactly what I was going to do if the yogurt sauce flopped! 
Love Baudry. My suggestions (as from many above) for a red would have been cru bojo, or a less oaky gsm like Musar or old Pegau.
Yeah, the Cru Bojo sounded good to me, but don’t have any at home. And I probably would have opened a young Tablas Creek Grenache, but for the rose idea. And that probably would have worked well.
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I love this stuff! Thanks for sharing. Riesling kind screamed out to me when I saw this initially. I sort of wonder how a Beaujolais would’ve faired. Someone mentioned Italian. That would’ve given some acidic lift, but wasn’t sure if it would handled the spice?
Anywho, thanks for sharing the results. Good stuff.
Dish looks good btw
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