Preheat oven to 425°F.
Toss carrot pieces with 1 tablespoon oil on a large rimmed baking sheet; spread in an even layer.
Roast until tender and lightly browned, flipping once halfway through, 25 to 27 minutes.
Meanwhile, combine 2 tablespoons yogurt, 1 tablespoon mayonnaise, 2¼ teaspoons Sriracha, 1½ teaspoons sweet chili sauce, 1 teaspoon lime juice and ¼ teaspoon onion powder in a medium bowl; whisk until smooth.
Spread the sauce on a large plate.
Top with the roasted carrots and sprinkle with 1 teaspoon sesame seeds and 1 tablespoon cilantro.
