Butternut Chicken Curry and Cauliflower Rice

Name: Butternut Chicken Curry and Cauliflower Rice
Ingredients: 1 1/2 cups butternut squash, roasted; 1 carrot, large; 1 zucchini; 1 1/2 pounds chicken thighs, boneless (6 pieces); 1 1/2 tablespoons 2 tsp curry powder, parted; Salt and pepper; Coconut oil for pan; 2 teaspoons ginger, grated; 1 cup bone broth or chicken broth, low sodium; 3/4 cup salsa, pico de gallo (or 8 oz. diced tomatoes, canned); 2 teaspoons coconut aminos; 1/4 teaspoon paprika (optional); Thyme, dried; 1 1/2 cups spinach; 1 lime; 1/2 cup dairy-free yogurt, plain and unsweetened; Cauliflower rice, prepared