Using hands, break cauliflower florets in half if larger than a ping-pong ball.

Cut sweet potato into 1/2" dice.

Halve and peel onion. Cut halves into 1/2" slices.

Place onions and sweet potatoes on one prepared baking sheet and spread into an even layer. Place cauliflower on one side of second prepared baking sheet and spread into an even layer on their side.

Pat chicken dry. Place on empty side of second baking sheet.

Evenly top chicken, onions, cauliflower, and sweet potatoes with 2 Tbsp. olive oil, chile and cumin rub, 1/2 tsp. salt, and 1/2 tsp. pepper. Massage oil and seasonings into chicken and vegetables.

Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes, rotating baking sheets halfway through.

While chicken and vegetables roast, continue recipe.

In a mixing bowl, combine yogurt, cheese, a pinch of salt and pepper, and 1 Tbsp. water, breaking up any larger pieces of cheese with a fork.

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Stem cilantro and tear leaves.

Plate dish as pictured on front of card, slicing chicken, if desired, and topping chicken and vegetables with sauce, cranberries, cilantro, and almonds. Bon appétit!