In a mixing bowl, combine honey, Dijon mustard, mayonnaise, lemon juice, salt, smoked paprika, and lemon pepper to create a flavorful marinade. Add the chicken tenderloins, ensuring they're well-coated in the mixture. Cover and place in the refrigerator to marinate for 2 to 4 hours.

While the chicken marinates, prepare the farro according to the package instructions in a medium pot. Typically, this involves rinsing the farro, adding it to boiling water, and simmering for about 20-30 minutes until tender. Once cooked, drain and set aside, fluffing it with a fork.

Preheat your oven to 350°F (175°C). Toss raw pumpkin seeds in a small bowl with a drizzle of olive oil, salt, and smoked paprika until well-coated. Spread them on a baking sheet lined with parchment paper and roast for 10 to 12 minutes, stirring occasionally, until golden and crispy.

Increase the oven temperature to 400°F (200°C). On another baking sheet, arrange the lacinato kale leaves, drizzling them lightly with olive oil and sprinkling with salt. Bake for about 8 to 10 minutes until crispy.

Prepare another baking sheet by preheating the oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, salt, and your choice of seasonings. Spread them evenly and roast for approximately 20 minutes or until tender and lightly caramelized.

Preheat a grill or oven to 425°F (220°C) for cooking the marinated chicken. Grill the tenderloins for 15 to 20 minutes or until they reach an internal temperature of 165°F (74°C). Allow the chicken to rest for a few minutes after cooking before slicing.

To assemble, start with a base of farro in each bowl. Layer on the roasted kale, butternut squash, and sliced honeycrisp apple. Add the sliced chicken, then finish with feta cheese, dried cranberries, a drizzle of dressing, and roasted pumpkin seeds.