Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the sweet potato(es). Halve and peel the onion(s); cut into 1-inch-wide wedges. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon(s). Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear(s).

Place the diced sweet potato(es) and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

Meanwhile, in a large bowl, whisk together the tahini, soy sauce, honey, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally.

Place the flour on a plate; season with salt and pepper. On a separate plate, place the breadcrumbs; season with salt and pepper. Crack the egg(s) into a bowl and season with salt and pepper; beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs.

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded feta. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt.

Rinse and wipe out the pan. Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, 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.

To the bowl of marinated kale, add the roasted vegetables. Toss to combine. Serve the salad topped with the fried feta, cooked chicken, pecans, and sliced pear(s). Serve the remaining lemon wedges on the side. Enjoy!