Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, quarter and deseed the lemon(s). Peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Quarter, core, and thinly slice the apple(s). Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 2 tablespoons of olive oil (or 4 tablespoons for 4 servings). Season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally.

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.

In a bowl, whisk together the mustard, parmesan, tahini, worcestershire sauce, the juice of the remaining lemon wedges, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

To the bowl of marinated kale, add the roasted carrots, sliced apple(s), 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 sesame seeds. Enjoy!