Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed chicken, sweet potatoes, and Brussels sprouts with 2 tablespoons of olive oil, dried thyme, cinnamon, salt, and pepper. Spread them out in a single layer to ensure even roasting.

Place the baking sheet in the oven and roast for 25 to 30 minutes. You will know it is done when the chicken is cooked through and the vegetables are tender with slightly caramelized edges. Give everything a toss halfway through the cooking time.

While the vegetables are roasting, combine the rinsed quinoa and broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

In a small jar or bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and remaining olive oil until emulsified. Place the chopped kale in a large mixing bowl and drizzle with a teaspoon of the dressing. Massage the kale with your hands for 1-2 minutes until it becomes soft and dark green.

Divide the cooked quinoa among four bowls. Top with a generous portion of the roasted chicken and vegetable mixture. Add the sliced apples, dried cranberries, and toasted pecans. Drizzle the remaining maple balsamic dressing over each bowl and serve immediately.