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Preheat oven to 400
On a large sheet pan lay out delicata squash in a single layer. Drizzle or spray with olive oil and season with ¼ tsp salt and ½ tsp garlic powder. Bake for 30 minutes, turning once halfway.
On another sheet pan add chickpeas, 1 tsp olive oil, 1 tbsp maple syrup, ¼ tsp salt and ½ tsp smoked paprika. Toss until well mixed then bake for 20 minutes, turning once halfway.
While they are baking make the Orange, maple tahini sauce by adding tahini, lemon, orange, water, fresh thyme, ½ tsp garlic powder, maple syrup and ¼ tsp salt and blending until smooth and creamy.
Spread kale on another sheet pan and spray with remaining oil and season with a pinch of salt. Bake for 5-7 minutes until crisp.
Layer the crispy kale, delicata and chickpeas in a bowl. Drizzle with half the sauce and put out the other half in a small bowl for drizzling. Garnish with fresh thyme. Serve this warm or at room temperature.