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For the hot honey halloumi: Heat 2 Tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add halloumi planks and cook until golden brown on both sides, about 2-3 minutes per side. Add minced garlic and cook until fragrant, about 30 seconds. Stir in 3 Tbsp hot honey and toss to coat. Remove from heat.
For the sweet potato, farro and corn salad: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 Tbsp extra-virgin olive oil, smoked paprika, garlic powder, and cayenne pepper on a baking sheet. Roast for 20-25 minutes, or until tender. Meanwhile, cook farro according to package directions. Combine roasted sweet potatoes, cooked farro, corn kernels, chopped chives, and chopped fresh basil in a bowl.
For the crispy chickpeas: Heat 1 Tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add drained and rinsed chickpeas, chili powder, smoked paprika, garlic powder, and onion powder. Cook, stirring occasionally, until chickpeas are crispy, about 8-10 minutes.
For the spicy honey mustard vinaigrette: Whisk together ½ cup extra-virgin olive oil, apple cider vinegar, ¼ cup hot honey, and Dijon mustard in a small bowl.
For serving: Assemble bowls with baby greens, cucumbers, the sweet potato, farro and corn salad, crispy chickpeas, and hot honey halloumi. Drizzle with spicy honey mustard vinaigrette.