Preheat the oven to 425 F. Place parchment paper on two baking sheets (or you can use baking dishes). Set two rack in the middle of the oven.
Season the chicken with sea salt. Place on one of the baking sheets/dishes and put in the oven on the lower rack for 40 minutes.
Meanwhile, cut the root end of the brussels sprouts off and slice each sprout in half. Toss with one tablespoon of the oil and a pinch of sea salt. Place on half of the remaining baking sheet/dish.
Then dice the carrots into 1/4-1/2 inch cubes (no need to peel). Toss with the remaining tablespoon of oil, honey, a pinch of sea salt, and the raisins. Place on the other half of the baking sheet/dish. Place the brussels and carrots on the upper rack of the oven. They wil need to cook for 25 minutes.
While everything is cooking, remove the tough stalks from the kale and then dice the leaves. Massage the leaves for a few minutes to soften them. Then add the dressing ingredients (no need to mix them before adding them to the kale) and toss to coat well. Place on a serving plate.
When everything is done cooking, slice the chicken and add on top of the kale. Then scoop the brussels and carrots over the kale as well. Serve!