Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, combine cubed chicken with olive oil, Dijon mustard, minced garlic, honey, chili flakes, salt, and pepper. Mix well.

Let the chicken marinate for about 5 minutes.

Spread the marinated chicken on the prepared baking sheet and bake for 15 minutes. Stir and bake for an additional 5 to 10 minutes until golden brown and cooked through.

In another bowl, combine chopped kale with olive oil, lemon juice, olives, and sliced peperoncini. Season and massage the kale until tender.

In the last 1-2 minutes of chicken baking, add the kale salad to the baking sheet to wilt slightly.

For the tahini feta sauce, blend feta cheese, Greek yogurt, tahini, minced garlic, lemon juice, honey, and water until smooth.

To assemble the bowls, layer rice, then kale salad, followed by the chicken. Drizzle with tahini feta sauce and add any desired toppings.