Preheat oven to 450°F.

Fill a medium bowl with lukewarm water and stir in a handful of salt, stir until salt is dissolved. Place chicken breasts in the saltwater and leave at room temperature for 15 minutes.

Meanwhile, combine all spices in a small bowl and mix well.

Remove chicken from brine and rinse under cold water, pat dry with paper towels.

Place chicken breasts in a baking dish and brush all over with melted butter. Sprinkle with spice mixture and rub into the chicken, ensuring all sides are evenly coated.

Bake for 15-18 minutes until chicken has an internal temperature of 165°F. Remove from oven and cover with tinfoil, let rest for 15 minutes before slicing.

Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.

Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.

Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely and then break apart

To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the red onion and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt and pepper.

Add de-stemmed, chopped kale to a large salad bowl, drizzle with olive and sprinkle with salt. Massage the kale leaves, squeezing and pinching with your hands, until the leaves have softened, about 3-4 minutes.

Add shredded Brussels sprouts (I use the grater attachment on my food processor to quickly shred the sprouts), and toss to combine.

If serving immediately, add dressing and toss to combine, otherwise leave dressing on the side and add just before serving.

Top with sliced Moroccan chicken, cubed aged white cheddar, candied pecans, apple slices and quartered figs (if using). Serve and enjoy!