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Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
In a large bowl, whisk together the olive oil, yogurt, lemon juice, ginger, garlic, turmeric, chili powder, cayenne, cinnamon, cumin, cilantro, and salt until smooth.
Add the chicken thighs and cauliflower florets to the marinade and toss until everything is evenly coated with the spice mixture.
Transfer the chicken and cauliflower to the prepared sheet pan, arranging them in a single layer with space between pieces for even browning. Scatter the chickpeas around and between the chicken and cauliflower.
Roast for 20-25 minutes or until the cauliflower is caramelized and tender and the internal temperature at the chicken reaches 165°F on an instant-read thermometer.
Transfer to a serving platter and garnish with fresh cilantro. Serve with sliced red onion, basmati rice, raita and warm naan alongside, if desired.