Pre-heat oven to 350 degrees.  Arrange jumbo parchment muffin liners inside jumbo muffin tin. Set aside.

Mix all dry ingredients except chocolate chunks, then add wet ingredients and mix until combined. Fold in chocolate chunks. Scoop batter evenly into baking cups.

Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.

Make the dressing. Whisk together all dressing ingredients until smooth. Adjust salt to taste, then set aside in the refrigerator.

Roast the butternut squash. Pre-heat oven to 425° and line a baking sheet with foil. Add cubed butternut squash to the baking sheet and drizzle with 1 tsp olive oil, then season with 1/2 tsp Flavor God Garlic Lover's Seasoning.

Toss squash to coat evenly with oil and seasoning, then arrange in a single layer on the baking sheet. Roast for 20-25 minutes or until it begins to get golden brown and is fork tender. Set aside.

Steam the asparagus. Add asparagus to a large, microwave safe bowl. Cover bowl with a damp paper towel. Microwave for 2-3 minutes or until asparagus is bright green and tender-crisp. Immediately transfer asparagus to an ice bath to stop cooking, then pat dry and cut into 2″ pieces.  Set aside.

Prepare the shrimp. Rinse shrimp and pat dry with paper towels. Season with Flavor God Garlic Lover's Seasoning and chili powder.

Melt butter over medium-high heat (7 or 8 out of 10) in a large skillet. Add shrimp in a single layer, being careful not to crowd the skillet (you may need to do this in 2 batches). Cook for 1-2 minutes or until browned on the cooked side.

Flip the shrimp, add garlic and lemon juice, and continue cooking for about 2 minutes or until shrimp just reach opaque and are cooked through.

Remove shrimp to a plate or bowl and toss with lemon zest.

Assemble the bowls. Add cooked farro, butternut squash, asparagus, and shrimp to a large bowl. Drizzle with lemon tahini dressing. Top with fresh chopped parsley and toasted pine nuts, if desired.

Marinate chicken. Add chicken breasts and 1/2 cup of Wegmans Spicy Citrus Ginger Sauce to a resealable bag. Seal the bag and massage the chicken and sauce around to distribute the sauce and coat the chicken evenly. Set aside in the refrigerator to marinate for at least 2 hours or up to overnight.

Prepare salad ingredients. If meal prepping, add a piece of paper towel to the bottom of your 4 salad containers, then divide lettuce among the containers. Top with shredded cabbage, matchstick carrots, and cilantro.

In the salad tray or divided section of the container, add mandarin oranges and cucumbers. Divide the dressing among the dressing containers and seal. Set salad ingredients aside in the refrigerator.

Grill the chicken. Pre-heat grill to 400° and spray grill grates with non-stick grill spray or rub the grates with vegetable oil. Allow excess marinade to drip off of chicken, then add to hot grill. Grill 6 minutes on first side, then flip and continue grilling for 4-6 minutes or until internal temperature just reaches 165°.

Finish assembling salad. Allow chicken to rest for 5 minutes before slicing and adding to the dedicated/divided section in your salad container, so that it does not touch any other ingredients.

Serve. When ready to eat, heat chicken for 30 seconds, then mix all ingredients and top with fried wonton strips.

Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.

Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.

Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.

Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.