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Pre-heat the oven to 355F / 200C.
Rub the chicken thighs all over with the tikka paste, then put into the fridge to marinate while you prepare the rest of the dish (or longer if you wish!)
Empty the potatoes into a large roasting pan, drizzle with a little oil and roast for 20 minutes.
Add the cauliflower to the pan and tuck the chicken in among the cauliflower and potatoes. Drizzle 2 or 3 more tablespoons of oil over the dish, then roast for another 45 minutes.
Serve with the Greek yoghurt and toasted bread on the side and sprinkled with the coriander (if using).