In a bowl, whisk together lemon juice, apple cider vinegar, maple syrup, Dijon mustard, garlic, sea salt, and pepper. Slowly drizzle in the olive oil while whisking to create a smooth dressing.

Set aside 6 tablespoons of the dressing. Use the remaining dressing to marinate the chicken in a shallow dish or resealable plastic bag. Refrigerate for at least 1 hour or up to 12 hours.

Preheat your oven to 350°F. Spread sliced almonds on a baking sheet and toast in the oven for 5 minutes. Stir, then toast for another 5 minutes or until golden and fragrant. Set aside.

Turn the oven heat to 400°F. Toss the Brussels sprouts and sweet potato chunks with 1 tablespoon olive oil, ½ teaspoon sea salt, and ¼ teaspoon ground pepper in a large bowl. Spread them in a single layer on a baking sheet and roast for 35-40 minutes, tossing halfway through, until fork-tender and caramelized.

When the vegetables are halfway through roasting, heat ½ tablespoon olive oil in a cast iron skillet over medium-high heat. Remove chicken from the marinade and discard the excess.

Place the chicken in the hot skillet and sear for 4-5 minutes on each side until golden-brown. Transfer the skillet to the oven alongside the vegetables and bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing.

Heat 1 teaspoon olive oil in the same skillet over medium heat. Add the chopped kale and sauté for 4-5 minutes, salting to taste, until tender and bright green.

Assemble each bowl with ½ cup quinoa, a portion of roasted vegetables, sautéed kale, and one piece of sliced chicken. Sprinkle with toasted almonds and drizzle with 2 tablespoons of the reserved dressing. Add sliced avocado if desired.