Preheat the oven to 450 degrees Fahrenheit.
In a small bowl, whisk the turmeric, cinnamon, ginger, garlic powder, cumin, 1/2 teaspoon paprika, salt, and olive oil.
Place the cubed sweet potato and chickpeas on a baking sheet. Pour the oil and spice mixture over them and toss until well coated. Bake for 20 minutes in the oven, flipping the sweet potatoes halfway through to ensure they are evenly cooked. Remove from the oven once the chickpeas are crisp and the sweet potatoes are lightly browned and caramelized.
In a bowl, whisk the yogurt, juice from half a lime, and ½ teaspoon paprika. Set aside.
To assemble the tacos, place a small handful of spinach in each tortilla, top with large spoonfuls of the sweet potatoes and chickpea mixture, followed by the chopped tomatoes, lime yogurt, and cilantro.