Heat the oven to 400°F. Toss the Brussels sprouts, sweet potato, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons olive oil, and the thyme on a sheet pan. Roast for 20–25 minutes, or until the vegetables are tender and slightly browned.
Heat a large frying pan to medium-high heat. Add the kale, garlic, remaining olive oil, salt, and pepper, and fry for 3–4 minutes, or until tender but still bright green.
Layer the bowls with rice on the bottom, followed by the vegetables, chicken, a drizzle of dressing, and some toasted walnuts and raisins.
