In a mason jar or small glass bowl, combine the extra virgin olive oil, raw unfiltered apple cider vinegar, clover honey, Dijon mustard, grated garlic, fine sea salt, and black pepper. Seal and shake vigorously (or whisk briskly) until glossy, thick, and perfectly emulsified. Set aside.

Brush the chicken breasts with olive oil and season evenly with garlic powder, dried thyme, sea salt, and pepper. Heat a cast iron grill pan or outdoor grill over medium-high heat until lightly smoking. Grill chicken for 4 to 5 minutes per side until golden brown grill marks form and internal temperature registers 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into uniform strips.

In a large wooden or ceramic salad bowl, arrange the shredded kale and tender baby spinach. Scatter the crisp Honeycrisp apple slices, warm grilled chicken strips, candied pecans, roasted pepitas, and dried cranberries across the greens.

Drizzle half of the golden apple cider Dijon vinaigrette over the salad and toss gently to coat every leaf and apple slice. Top with the crumbled goat cheese and an extra sprinkle of toasted pepitas and cracked black pepper. Serve immediately with extra dressing on the side.