Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve, peel, and thinly slice the onion(s). Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Quarter and deseed the lemon(s). In a large bowl, whisk together the mustard, fig spread, half the parmesan, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

To the bowl of dressing, add the kale, roasted vegetables, raisins, and dressing; season with salt and pepper. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Garnish with the remaining parmesan. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!