Vegetables & chicken: Preheat the oven to 200°C fan bake. Lay chicken thighs to the side of a large lined baking tray. Peel & chop the kumara & beetroot into small cubes. Chop 1 red onion into wedges. Toss sweet potato, beetroot, and red onion in 1 tbs olive oil, 1 tsp salt, and 1 tsp pepper. Spread out on the other side of the baking tray. Season chicken thighs with 1 tsp salt, 1 tsp pepper, and a drizzle of olive oil. Roast for about 20-25 minutes, until veggies are golden and chicken is cooked through.
Toast the seeds: While everything roasts, heat a small pan over medium heat and lightly toast 2 tbs pumpkin seeds for 2-3 minutes until they pop and smell nutty. Set aside.
Make the dressing: In a small jar or bowl, shake 2 tbs olive oil, 1 tbs maple syrup, 1 tbs Dijon mustard, 1 tbs lemon juice with 1 tsp salt & pepper.
Assemble: On a big plate or in a wide bowl, layer 1 cup spinach, roasted veggies, sliced avocado, and crumbled feta. Slice the chicken and lay it on top. Sprinkle over the toasted seeds. Drizzle with dressing and enjoy!