To marinate the chicken, mix yogurt and curry paste together. Place thighs in a bowl and pour over yogurt/curry mix. Stir to coat the chicken. Cover and place in the fridge for a minimum of 30 minutes and up to 24 hours.
Preheat oven to 400℉.
Prepare the vegetables and garlic and place together, with the spinach, in large bowl or directly on a large tray. Add oil, cumin and salt and stir until vegetables are coated.
Pour vegetables on a large tray (you can line with parchment paper). Make a space in the center and arrange chicken pieces.
Bake for 30-40 minutes, rotating tray half way through baking, or until a meat thermometer in the chicken reads 165℉.
Garnish with chopped fresh cilantro and lime wedges