Preheat oven to 425F. Pat chickpeas dry and transfer to a baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 20 mins.

Remove chickpeas from oven and top with chili oil and a pinch of pepper and salt. Stir to coat with a spoon then bake for 10 mins until crispy.

Transfer half the sliced onions to a bowl along with the herbs, ginger, lime, maple syrup, tamari, sesame oil, sesame seeds and a pinch of pepper and salt. Massage the ingredients into the onions until they soften slightly. Place in fridge to marinate.

Add the cabbage and half the onions to another tray. Top with 1 tbsp of oil (more as needed), ½ tsp each garlic, fennel, and coriander and a generous pinch of salt. Toss to coat then spread into a single layer on the tray and bake for 22- 25 mins, tossing half way.

Cut the squash in half lengthwise. Scoop out the seeds, then thinly slice into half moons. Transfer to a separate tray then coat with ½ tsp each of garlic powder and coriander. Drizzle with 1 tbsp or more as needed, then toss together to evenly coat. Spread out in a single layer then bake on the bottom rack for 15-22 mins or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt and pepper.

Transfer the squash and marinated onions to the tray of cabbage along with half the roasted chickpeas then toss together.

Serve over rice with extra chickpeas and a drizzle of the remaining marinade.