Pat chicken cutlets completely dry with paper towels. Season both sides evenly with garlic powder, dried thyme, kosher salt, and black pepper.

Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the seasoned chicken cutlets and sear for 5 to 6 minutes per side until golden brown, caramelized, and an instant-read thermometer reaches 165°F (74°C).

Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing into 1/2-inch strips.

Optional pro step: In the same skillet with residual pan juices over medium heat, add the sliced apples and toss gently for 2 minutes just until slightly warmed and fragrant without losing their crisp crunch.

Make the warm vinaigrette: In a small saucepan over low heat (or in the warm skillet off the heat), whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, grated garlic, and a pinch of salt until smooth and warm to the touch.

Arrange the mixed greens and kale in a large serving bowl or divide across four shallow dinner bowls. Drizzle lightly with 2 tablespoons of the warm vinaigrette and toss to gently coat.

Top the greens with the warm sliced chicken, apple slices, candied pecans, dried cranberries, and creamy crumbled goat cheese. Drizzle generously with the remaining warm maple dijon vinaigrette and serve immediately!