Preheat oven to 400°F and line a baking sheet with parchment paper.
Cut vegetables into similar-sized thickness and lay vegetables out on baking sheet. Break up thyme and sprinkle on top of the vegetables. Roast vegetables for 35 minutes until soft and cooked through.
While the vegetables are cooking, heat up a skillet over medium heat and add coconut oil. Slice chicken breast in half lengthwise and season lightly with pepper. Cook chicken breast for 4 to 5 minutes on each side or until the internal temperature reaches 165°F. Remove from heat and let cool. Cut chicken in half and slice.
To make dressing: Mix together yogurt, lemon juice, lemon zest, olive oil, chives, turmeric, cayenne, and water until thin enough to pour. If it's a little thick, add a touch more water, 1/4 teaspoon at a time.
Assemble 2 plates with spinach, top with roasted vegetables, 4 ounces of chicken, and a sprinkle of pumpkin seeds. Drizzle with dressing and enjoy!