In a medium-sized bowl, whisk together the oil, balsamic and spices. Then, add chicken and toss to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably up to 4 hours.

Once the chicken is done marinating, bring a grill pan (or large non-stick pan) to medium heat. When it's hot, add the chicken and let cook for about 4-5 minutes per side, or until the internal temp is just below 165F. Transfer chicken to a cutting board to rest for 5 minutes before chopping it into cubes.

Preheat your oven to 450F. Add brussels sprouts to one side of an extra large (21x15") baking sheet - if you don't own one this lage, I recommend roasting the brussels sprouts and sweet potato on two different sheet pans so that they have adequate room (that way they get crispier!)

Drizzle avocado oil on top of the brussels sprouts and season with umami blend or kosher salt to taste. Toss to evenly coat. Then, spread out on the baking sheet, making sure that the cut side is facing down and that there is no overlap.

Add cubed sweet potato to the other side of the baking sheet and toss with avocado oil and salt. Spread out so that there is no overlap.

Transfer baking sheet to the oven and allow the veggies to roast for 20 minutes, or until tender and crispy.

When there are about 5 minutes left of roasting time, add balsamic and maple syrup to a small pot and whisk. Bring it to a bubble over medium heat. Once bubbling, allow it to continue reducing for about 5 minutes until it has thickened slightly and coats the back of a spoon. Remove from heat.

Transfer roasted brussels sprouts to a medium-sized bowl and pour the maple balsamic glaze over top. Toss to coat. Alternatively, you can do this directly on the sheet pan if you want to dirty one less dish.

Add all balsamic vinaigrette ingredients to a small bowl or jar and shake or stir until combined and emulsified. Taste and adjust the amount of salt and pepper. Feel free to add a bit of honey or maple syrup if you prefer your dressings sweeter!

Assemble your harvest bowl, starting with a bed of shredded kale and then topping it with ¼ of the wild rice, roasted sweet potato, maple glazed brussels sprouts, blackened chicken, apple, goat cheese and almonds.

Top with balsamic vinaigrette, toss to combine and enjoy!