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|1||Whisk lemon juice, olive oil, garlic, cumin, paprika, turmeric, salt, pepper and cinnamon together in a small bowl. Pat chicken dry with paper towels and add to shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.|
|2||Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Remove chicken from marinade and place in single layer on parchment paper. Bake 10 minutes.|
|3||Remove baking sheet from oven and move chicken to one end of the baking sheet. Scatter peppers and onion in center of pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste. Toss together until evenly coated. Add riced cauliflower to remaining portion of pan and drizzle with remaining olive oil. Season with salt to taste and toss to coat. Return pan to oven and bake another 15-20 minutes, until chicken is cooked through to internal temperature of 170° and vegetables are soft and beginning to brown.|
|4||Meanwhile, combine all ingredients for sauce. Sauce can be made up to 24 hours ahead, cover and refrigerate until ready to serve.|
|5||To serve, layer lettuce, cauliflower rice and roasted vegetables in bowls. Slice chicken and place atop vegetables. Top with tomatoes and cucumbers and garnish with parsley. Serve with yogurt sauce.|