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|1||Preheat oven to 400°F. Arrange two racks in center of oven. Place rimmed baking sheet in oven while it preheats. In large bowl, toss Brussels sprouts with 2 tablespoons olive oil and season with salt and pepper. Arrange cut-side-down on half of preheated baking sheet. Using same bowl, toss sweet potatoes and chickpeas with 3 tablespoons olive oil, smoked paprika, and chili powder, until coated. Season with salt and pepper and spread in single layer on other half of baking sheet. Roast for 30 to 40 minutes, until vegetables are tender and starting to brown, stirring sweet potatoes and chickpeas halfway through.|
|2||Line second baking sheet with parchment paper. In same bowl, toss kale with 1 tablespoon olive oil and season with salt. Spread in single layer on half of prepared baking sheet|
|3||Pat chicken strips dry with paper towels. Combine onion powder, garlic powder, smoked paprika, and dried thyme in small bowl and season with salt and pepper, to taste. Sprinkle spices all over chicken and arrange in single layer on second half of prepared baking sheet. Bake in oven 12 to 15 minutes, until kale is crispy, and chicken is cooked to an internal temperature of 170°F.|
|4||Meanwhile, mix together 1/4 cup olive oil, tahini, hot water, lemon juice, turmeric powder, minced garlic, salt and pepper in small mixing bowl, adjusting seasonings to taste.|
|5||To serve, divide cooked farro among serving bowls and top with roasted vegetables and crispy chickpeas. Slice chicken and arrange with vegetables and crispy kale. Drizzle with turmeric tahini dressing.|