easy oven moroccan chicken and vegetables

Ingredients

• 1 1/4 pounds chicken thighs, boneless, skinless
• 1 pound baby carrots, in pieces no bigger than 1 1/2 inches
• 1/2 pound crimini mushrooms, cut into quarters
• 1 can 16 oz chickpeas, drained and rinsed
• 1 large onion, chopped into 1/1/2 " pieces
• salt and pepper to taste
• 4 tablespoons olive oil
• SPICE MIX
• 1 teaspoon coriander, ground
• 1 teaspoon turmeric
• 1 teaspoon cumin, ground
• 1 teaspoon each salt and pepper
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cinnamon
• 1/2 teaspoon red pepper, optional
• TOPPING
• 1 cup nonfat sour cream
• 1 tablespoon fresh lemon juice
• 1/2 cup cucumber, diced
• 2 cloves garlic, chopped finely
• 1/3 cup yellow raisins
• 1/2 cup castelvetrano olives, pitted and halved
• cooked rice, your choice
• cilantro, chopped