Wash and dry the fresh produce. In a large bowl, whisk together the garlic-tahini sauce, honey, and a drizzle of olive oil. Add the kale, cherries, and feta (crumbling before adding). Season with salt and pepper. Toss to coat.

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.

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Evenly divide the salad (you may have extra) and cooked chicken among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Enjoy!