Preheat the oven to 425F and line 3 baking sheets with parchment paper. Place the rinsed chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 minutes.

Remove the chickpeas from the oven and top with 1/2 teaspoon each of garlic powder, thyme, and salt. Stir together and return to the oven for 15 minutes until crispy.

Cut the ends off the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a separate baking sheet, coat with cornstarch and 1/2 teaspoon each of garlic powder, coriander, Five spice, and thyme. Drizzle with 1 tablespoon oil, toss to coat, and spread in a single layer. Bake on the bottom rack for 15 minutes or until golden brown, sprinkling with salt when done.

On the last tray, add the brussels sprouts and onions. Top with 1 tablespoon of oil, maple syrup, 1 tsp fresh thyme, 1/2 teaspoon each garlic powder, coriander, Five spice, fennel seeds, and a pinch of salt. Toss to coat evenly, spread on the tray, and bake for 12-15 minutes. Combine the roasted squash with the brussels sprouts.

In a small bowl, combine tahini, maple syrup, garlic, mustard, cilantro, lime zest and juice, and a pinch of salt. Whisk together and add cold water to thin to desired consistency.

To serve, add a cooked grain to a bowl, top with brussels sprout squash mix, crispy chickpeas, and drizzle with dressing before tossing to coat.