In a large Dutch oven, heat a tablespoon of olive oil over medium heat until shimmering. Season the chicken thighs with salt and pepper, then add them to the pot. Cook until browned on one side, about 5-6 minutes. Flip and brown the other side for an additional 2-3 minutes, then remove and set aside.

Add the diced onion and sliced carrots to the Dutch oven, sauté for about 5 minutes until they soften and begin to caramelize.

Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Mix in tomato paste, cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne, stirring for 1 minute until the spices become fragrant.

Add cubes of butternut squash and diced red bell pepper, stirring to coat in the spices. Cook for an additional 1-2 minutes.

Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Return the chicken thighs and add drained chickpeas. Stir to combine.

Cover and bring to a gentle simmer. Cook for 15-20 minutes, or until the squash is tender and the chicken is cooked through.

Stir in baby spinach and cook until it wilts, about 1-2 minutes. Add lemon juice and adjust seasoning with salt and pepper.

Serve hot, garnished with yogurt and cilantro.