Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve sweet potato lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces if necessary. Mince cilantro.

Place raisins in a small microwave-safe bowl with enough water to cover. Cover with plastic wrap and microwave for 30-60 seconds.

Set aside, covered, until ready to serve.

Toss sweet potato and cauliflower on a baking sheet with a large drizzle of oil, half the curry powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a second small bowl, combine yogurt, half the cilantro, salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat chicken* dry with paper towels and season all over with remaining curry powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium and cover pan if chicken begins to brown too quickly.

Slice chicken crosswise.

Divide sweet potato and cauliflower between plates. Top veggies with raisins (draining first) and chicken. Drizzle sauce over chicken and veggies. Garnish with remaining cilantro and serve.