Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper. Place cubed sweet potatoes on one side and diced chicken breast on the other. Drizzle both with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss separately to coat. Roast for 20 to 22 minutes until sweet potatoes are tender with caramelized edges and chicken is golden and cooked through (165°F internal temperature).

In a small mason jar or bowl, whisk together sesame tahini, pure maple syrup, apple cider vinegar, Dijon mustard, grated garlic, and a pinch of salt. Whisk in warm water 1 tablespoon at a time until a creamy, smooth, pourable ribbon consistency forms.

Place chopped kale in a mixing bowl with 1 teaspoon of olive oil and a pinch of salt. Massage vigorously with clean hands for 60 seconds until the leaves turn deep dark green, soften, and become silky tender.

Divide warm cooked wild rice and massaged kale evenly among 4 shallow lunch bowls. Top each bowl with portions of roasted caramelized sweet potatoes, roasted chicken, crisp diced Honeycrisp apples, crumbled goat cheese, dried cranberries, and toasted pepitas.

Drizzle generously with the creamy maple tahini dressing right before serving, or pack dressing separately for weekly meal prep.