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Preheat oven to 400°F. Toss chopped sweet potatoes with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper on a large rimmed baking sheet. Spread in an even layer and roast, tossing halfway through, until tender and lightly browned, about 30 minutes. Let cool for 10 minutes.
Meanwhile, combine 2 tablespoons honey, 1 tablespoon each vinegar, mustard, lemon juice and tahini and the remaining 4 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; whisk until smooth. Add chopped kale and massage with clean hands until it becomes bright green and reduced in volume, about 2 minutes. Let stand until the sweet potatoes have cooled.
Add 2 cups chicken, 1 cup feta, ½ cup raisins, ½ cup almonds and the cooled sweet potatoes to the kale mixture. Toss until well combined. Garnish with additional pepper, if desired.