Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
Add the chicken, sweet potato, and cauliflower to the baking sheet. Drizzle with oil and sprinkle ground spice (if using), chili flakes, and salt all over. Use your hands to toss to coat thoroughly. Spread into an even layer. Bake for 25-30 minutes, or until sweet potatoes are cooked through (this depends on how large or small you cut them).
In a medium bowl, add cabbage, lemon or lime, and salt and toss to coat. Set aside.
In a separate medium bowl, whisk together the yogurt, tahini, lime, curry powder, salt, and water. If it’s too thick, add more water to thin it out. If you end up adding more than ¼ cup water, make sure to taste and add more salt or lime if needed since you watered it down more. The sauce should taste very well seasoned!
Add the chicken and veg to a bowl along with the cabbage slaw and slather the sauce all over. Top with plenty of herbs.