Preheat your oven to 400℉.
Roast your chickpeas - rinse and drain the chickpeas, then using a kitchen towel remove as much of the excess skin as you can. Drizzle with 1 tbsp olive oil and 1 tsp salt, roast on a parchment-lined baking sheet for 20-30 minutes, shaking the pan every 10 or so. When they come out of the oven, sprinkle with the cumin.
Prep the sweet potatoes by leaving the skin on, and scrubbing them clean. Slice each in half lengthwise. Set aside on a parchment lined baking sheet.
Increase your oven temp to 425℉.
Make the chipotle sauce - in a food processor, combine the chipotles in adobo, lime juice, garlic cloves, 1 tsp salt, ½ tsp pepper, and 1 tbsp olive oil. Pulse until finely chopped and combined.
Pour the sauce over the sweet potatoes to coat them. Bake them at 425℉ covered with aluminum foil for 35 minutes, then remove the foil and bake for another 10-20 minutes, until fork-tender.
While the sweet potatoes are baking, make the yogurt sauce - combine the greek yogurt, grated garlic clove (or finely chopped), and lime juice.
When the sweet potatoes are done, to assemble - top with the roasted chickpeas, then drizzle with the yogurt sauce, and top with fresh cilantro.