1 ½ pounds boneless skinless chicken thighs
1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)
2 cups small cauliflower florets (from about half a head of cauliflower)
1 yellow onion, cut into chunks
3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cinnamon
1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Lots of freshly ground black pepper

To garnish:
⅓ cup unsweetened dried cherries (or dried cranberries)
¼ cup diced cilantro
¼ cup chopped roasted pistachios (or sub roasted chopped almonds)

For the feta yogurt sauce:
1 large garlic clove
1/3 cup plain greek yogurt (whole milk or 2%)
1/4 cup feta crumbles
½ tablespoon fresh lemon juice
1 tablespoon water, to thin
Freshly ground salt and pepper, to taste