Preheat oven to 400°F
Toss Brussels sprouts and sweet potato with olive oil, salt, garlic powder, and paprika
Roast Brussels sprouts and sweet potato for 25-30 minutes, flipping halfway
Season chickpeas with olive oil, salt, garlic powder, and paprika in the same bowl
Roast chickpeas at 400°F for 25-30 minutes
Massage kale with a drizzle of olive oil, lemon juice, and salt until softened
Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make dressing
Assemble bowl with kale, roasted Brussels sprouts, sweet potato, chicken thighs, chickpeas, and parmesan
Toss with dressing and serve warm or at room temperature
