Marinate your chicken. Add the chicken, coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper to a large glass baking dish or plastic bag and mix well to combine, making sure the spices evenly coat the chicken. Let marinate for 30 minutes or up to 8 hours. When done marinating, roast in the oven on a baking sheet lined with parchment paper at 400 degrees Fahrenheit for 35-45 minutes until cooked through.
Roast your veggies. Add diced sweet potatoes and brussel sprouts to a large baking sheet lined with parchment paper. Toss with oil and salt and pepper. Roast in the oven, along with your chicken, for 35-45 minutes under tender.
Make your rice. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.
While the rice and veggies cook, make the dressing. Add the balsamic vinegar, almond butter, salt, and 1 tablespoon of water to a small jar. I find using an immersion blender works best to make sure it's thoroughly combined, but you can just mix it with a fork. Add more water if you want a thinner consistency.
Prep the remaining ingredients. When the rice and veggies are almost done, dice the apple, crumble the goat cheese, and roughly chop the pecans.
Assemble your bowls. Evenly divide the greens, rice, chicken, roasted veggies, apple, goat cheese, and nuts. Serve with the creamy balsamic dressing and enjoy!