Preparation

• In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight.
• Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer.
• Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes.
• Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.