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Preheat the oven to 400F.
Mix the garlic powder, salt, rosemary, thyme, and chili powder in a small bowl and set aside.
Bring 1 ½ cups of salted water to a boil in a saucepan, add the dry quinoa, reduce heat to low, and cover. Cook until the water is absorbed and the quinoa is fluffy, 12-14 mins.
While the quinoa cooks, add the chickpeas, carrots, and sweet potatoes to a large bowl. Toss with the olive oil and about half of the spice mixture until the vegetables are coated. Transfer to a large sheet pan.
Add the chicken to the large bowl along with the remaining spice mix. Mix to coat and add to the sheet pan, spread in one even layer.
Bake until the chicken reaches 165F and the veggies are tender and browning, 25-30 mins.
While the sheet pan bakes, combine all vinaigrette ingredients except the olive oil in a small bowl. Whisk vigorously with a fork, and stream in the olive oil. Continue whisking for 30-60 sec.
Add the kale to a large bowl and pour in about half of the vinaigrette. Massage the kale with clean hands or tongs.
When the sheet pan is done, transfer to the bowl with the kale. Add the quinoa and mix. Add vinaigrette until dressed to your liking & serve!!