Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and cube the sweet potatoes into ½-inch pieces. Toss them with olive oil, garlic powder, salt, and pepper until well coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and caramelized.

Rinse 1 cup of quinoa under cold water, combine with 2 cups of water in a pot, bring to a boil, reduce to low, cover, and simmer for about 15 minutes.

Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Mix together balsamic vinegar, lemon juice, garlic powder, salt, and pepper in a shallow dish.

Coat the chicken thighs in the marinade and let them rest for at least 10 minutes (or overnight in the refrigerator).

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add the marinated chicken thighs and sear for 5-6 minutes on each side until golden and fully cooked. Let the chicken rest for 5 minutes before slicing.

Whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper in a bowl until smooth.

Drizzle the kale with olive oil and a squeeze of fresh lemon juice. Massage the kale for 2-3 minutes until it softens.

Slice the apple, chop the almonds, and crumble the goat cheese. Layer your bowl with kale, followed by quinoa, sliced chicken, roasted sweet potatoes, apple slices, dried cranberries, crumbled goat cheese, and chopped almonds.

Drizzle the vinaigrette over the top, toss gently, and enjoy the flavors!