Preheat the oven to 400F. Combine the garlic powder, salt, rosemary, thyme, and chili powder together in a small bowl and set aside.

Bring 1 ½ cups of salted water to a boil in a saucepan, then add the dry quinoa, reduce heat to low, and cover. Cook until the water is absorbed and the quinoa is fluffy, 12 to 14 minutes.

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 evenly coated. Transfer to a large sheet pan.

Add the chicken to the same mixing bowl along with the remaining spice mix. Mix to coat and add to the sheet pan, spreading everything in one even layer. Bake until the chicken is cooked to an internal temperature of 165F and the vegetables are tender and browning, 25 to 30 minutes (Note: option to bake longer for extra crispy veggies, if you’re using chicken thighs they can withstand longer cooking).

While the sheet pan bakes, make the vinaigrette: combine all ingredients except the olive oil in a small bowl. Whisk vigorously with a fork, then stream in the olive oil. Continue whisking vigorously for 30-60 seconds to emulsify. (Option to do this in a blender or food processor if you prefer a completely smooth vinaigrette.) Add the kale to a large bowl and pour in about half of the vinaigrette, and massage into the kale using clean hands or tongs.

When the sheet pan is done, transfer to the bowl with the kale. Add in the cooked quinoa and mix until evenly combined. Add additional vinaigrette until dressed to your liking, then serve.