Preheat oven to 450 degrees. In a food processor puree yogurt, tomato paste, paprika, coriander, 1/2 the onion and 2 teaspoons salt. Put mixture into a medium bowl and add chicken. Toss to coat. Let marinate 10-20 minutes.
Oil a baking sheet with 1 tablespoon oil then arrange chicken on sheet spacing pieces apart.
On another baking sheet add cauliflower, 1 tablespoon olive oil and 1 teaspoon salt. Roast check on upper rack and cauliflower on lower rack for 20 minutes or so.
Puree scallions, lime juice, ginger, cilantro, garlic, and 1/4 cup olive oil together. Season with 1 teaspoons salt and blend until smooth.
Serve chicken and cauliflower over ecoLife White Jasmine Rice in bowls.