Tandoori Chicken Bowls

Name: Tandoori Chicken Bowls
Ingredients: ½ cup plain whole-milk Greek yogurt; 2 tsp. tomato paste; 1½ tsp. paprika; 1 tsp. ground coriander; 5 tsp. kosher salt, divided; 1½ lb. skinless, boneless chicken breasts, cut into 2 pieces; ¼ cup plus 2 Tbsp. grapeseed or vegetable oil, divided; 1 medium butternut squash (about 2 lb.) peeled, cut into 1 pieces; 6 scallions, thinly sliced; 6 Tbsp. fresh lime juice; 2 Tbsp. finely chopped peeled ginger (from one 3 piece); 3 cups cilantro leaves with tender stems; plus more for serving (optional); Steamed rice (for serving)