Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.

Meanwhile, peel, then finely chop shallot.Finely chop dill.Zest, then juice lemon.

Add shallots, Dijon, half the honey, half the dill, 2 tbsp lemon juice and 2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.Remove any tough stems from kale, then cut kale into bite-sized pieces. Add kale and half the dressing to a large bowl. Season with salt and pepper. Using your hands, massage dressing into kale to coat and soften.

Meanwhile, heat a medium non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Reheat the same pan over medium.While the pan heats, pat chicken dry with paper towels, then add to a medium bowl.Add lemon zest, remaining honey and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat chicken.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until evenly browned and cooked through, 2-3 min per side.**

Add sweet potatoes and half the almonds to the bowl with kale. (NOTE: It's okay if sweet potatoes are still warm.) Toss to combine.Divide salad and chicken between plates. Drizzle remaining dressing over chicken.Sprinkle feta, remaining almonds and remaining dill over top.