For the Chicken:

• ¼ cup whole-milk yogurt , (not Greek)
• 2 tablespoons fresh lemon juice
• ¼ cup chopped onion
• 3 cloves garlic , pressed or minced
• 2 teaspoons fresh ginger
• 2 teaspoons garam masala
• ¼ teaspoon Turmeric
• ¼ teaspoon cayenne pepper
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 ¾ pounds boneless skinless chicken thighs , trimmed of fat (3 ½ ounces each)
• Olive oil spray

For the Vegetables:

• 1 ½ pounds rainbow carrots , halved and cut lengthwise, then cut into 2-inch pieces
• 4 cups medium cauliflower florets , (about 1 whole head)
• 1 tablespoon olive oil
• 1 teaspoon garam masala
• 1 teaspoon kosher salt
• freshly ground black pepper

For the Yogurt Sauce:

• ½ cup whole-milk yogurt , (not Greek)
• 1 teaspoon fresh lemon juice
• 1 clove garlic , pressed or minced
• 1 tablespoon chopped cilantro , plus more for garnish
• ⅛ teaspoon kosher salt