• In a large bowl, prepare the marinade by mixing together all the ingredients listed under "chicken" (except the chicken thighs). Once the marinade is well combined, add the chicken thighs and toss until they are fully coated. Cover the bowl with a lid or transfer the mixture to a zip-top bag, then refrigerate and let the chicken marinate for at least 1 hour or up to 1 day.
• When ready to cook the chicken, preheat the oven to 425°F. Prepare the vegetables by chopping the potatoes into approximately 1-inch bite-sized pieces and slicing the carrots into similar-sized pieces. Halve the onion, cut each half into 4 wedges, and then chop the wedges into roughly 1-inch squares. (See Note 1 for additional tips.)
• Add the chopped vegetables to a large bowl, then add all the remaining ingredients listed under "vegetables." Toss everything together until the vegetables are evenly coated with the seasoning mixture.
• Arrange the marinated chicken thighs on a sheet pan. Spread the seasoned vegetables in an even layer around the chicken. Place the sheet pan in the preheated oven and roast for 40-45 minutes, or until the chicken is fully cooked and the vegetables are tender and golden. For extra color, you can broil the dish for a few minutes at the end, keeping a close eye to prevent burning.
• Slice the chicken thighs into strips for serving. Serve them as-is alongside the roasted vegetables and yogurt sauce, or pair with a grain of your choice, such as rice, couscous, or quinoa. Alternatively, stuff the chicken and vegetables into pita bread and drizzle with the yogurt sauce for a delicious wrap. Optionally serve with additional cilantro and lemon or lime juice.

Green Yogurt Sauce

• While the chicken and vegetables roast, prepare the yogurt sauce. Combine all the sauce ingredients in a container and use an immersion blender to blend until smooth and fully combined. Alternatively, you can use a food processor or blender to make the sauce.