In a small bowl stir together paprika, cumin, coriander, turmeric, and red pepper; set aside. Rinse chicken; pat dry. Cut chicken into bite-size strips. Toss chicken with 2 teaspoons of the spice mixture, reserving remaining spice mixture.
In a large saucepan heat olive oil over medium-high heat. Cook and stir chicken in hot oil for 3 to 4 minutes or until chicken is no longer pink. Use a slotted spoon to remove chicken from pan; keep warm.
Add onion and garlic to drippings in pan. (If necessary, add an additional 1 teaspoon olive oil to pan.) Cook and stir until onion is tender. Stir in chicken broth, water, squash, turnip, carrot, salt, and reserved spice mixture. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until vegetables are tender. Stir in chicken and lemon juice. Heat through. Makes six 1-1/2-cup servings.