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Preheat oven to 425°F. Line a 15-by-10-inch baking pan with foil; set aside. In a small bowl, combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon and cayenne pepper.
In an extra-large bowl, combine chicken, carrots, cauliflower and chickpeas. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown.
Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Squeeze a lime wedge over each serving.