Sheet Pan Chicken and Cauliflower"Shawarma"

"Inspired by a favorite recipe for roasted cauliflower, which Molly Wizenberg wrote about on her blog several years ago, this one takes the recipe a step further, adding Shawarma-inspired spices and chicken thighs to make it a more complete meal. Note: This is not traditional shawarma, which is typically made with chicken or lamb and cooked on a vertical rotisserie for hours, then sliced thinly. Spices: If you are up for it, toast whole cumin and coriander seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle with the smoked paprika and cayenne. To make a simple yogurt sauce: Stir together 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt. Taste and adjust with more salt or lemon to taste. Another delicious sauce option is this: Yogurt-Tahini Sauce. To use boneless breasts instead of thighs, check them after 8 minutes—depending on their size, they may take more or less time than the thighs...."