Preheat the oven to 425°F. Cook the jasmine rice according to package directions, keep warm.
While rice is cooking, toss the butternut squash with curry powder, 1 Tbsp olive oil, and a pinch of salt and pepper. Roast on baking sheet until the squash is tender and slightly browned approximately 20 minutes.
Thinly slice the cucumber into rounds and place in a medium bowl. Toss with juice from just half the lemon, 1 tsp olive oil, 1/2 tsp sugar and a pinch of salt. Set aside.
Slice the dried apricots if using. Place a large nonstick skillet over medium-low heat with the coconut oil. Once hot, add the dried fruit and cashews. Cook until the fruit is puffy and the cashews are golden brown, about 3 to 4 minutes.
Add cooked rice to the skillet with the dried fruit and nuts. Gently stir to combine. Add the chickpeas, half of the scallions and remaining lemon juice, season with salt. Gently stir in the curry roasted butternut squash. Once heated through, remove from heat.
Serve the jeweled biryani rice with remaining scallions, mint leaves, and marinated cucumbers.