Roasted Sweet Potatoes:

• 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 tablespoon avocado oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• Black pepper, to taste

Pan-Seared Chicken:

• 1 1/2 lbs boneless skinless chicken thighs (about 5–6 thighs)
• 1 tablespoon avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Maple Dijon Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons pure maple syrup
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon fine sea salt
• Black pepper, to taste

For the Bowls:

• 5 cups chopped kale, tough stems removed
• 1 crisp red apple such as Honeycrisp or Pink Lady, thinly sliced
• 1/3 cup dried cranberries
• 1/3 cup roasted pecans, roughly chopped