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In a bowl, combine garlic, honey, tomato puree, chili, paprika, parsley, oregano, salt, pepper, and a squeeze of lemon. Mix well, then add the chicken thighs and rub the mixture into the meat.
Air fry the chicken at 190°C for 15 to 18 minutes, flipping halfway through until fully cooked and slightly sticky.
Prepare the sweet potato by chopping it, then season with salt, pepper, garlic, and paprika. Air fry at 190°C for 15 to 20 minutes, shaking occasionally to prevent sticking.
While the sweet potato is cooking, wash the kale and season it with salt, pepper, garlic, nutritional yeast, and a squeeze of lemon. Massage the kale until it softens.
Chop the remaining vegetables and herbs, and cut the halloumi into cubes. When the sweet potatoes have about 5 minutes left, add the halloumi to the air fryer to achieve a golden color.
For the dressing, mix the sun-dried tomato liquid, honey, mustard, chili paste, salt, pepper, and a squeeze of lemon.
In a large bowl, combine the chopped veggies, sun-dried tomatoes, cooked chicken, sweet potato, halloumi, and dressing. Finish with a sprinkle of pomegranate seeds.