Preheat oven to 425 F. Line large rimmed baking sheet with parchment paper.

Add sweet potato, beets, garlic, rosemary, 1 1/2 Tbsp olive oil, and salt to baking sheet; toss well. Line potatoes in single layer on one half of sheet and beets on the other. Roast for 30 to 35 minutes, or until easily pierced with a fork.

Meanwhile, heat medium skillet over medium-high heat. Place amaranth or millet in skillet and gently shake skillet back and forth over heat until grains begin to pop. Transfer grains to small bowl. Add oatmeal to skillet and cook, stirring constantly, just until toasted. Transfer oats to bowl. Add butter or coconut oil, 1 Tbsp maple syrup, and coconut sugar to skillet. Cook until bubbly, then add popped amaranth, oats, pecans, pumpkin pie spice, chili powder, and cayenne. Cook just until mixture begins to turn light golden brown and starts to clump together. Transfer granola to piece of parchment and allow to cool.

Wipe skillet clean and return to stovetop over medium heat. Add vinegar, lemon juice, Dijon, shallot, 1 tsp maple syrup, and 2 Tbsp olive oil. Whisk together until very warm.

In large bowl, toss together chicken, kale, sweet potato, and beets. Drizzle warm dressing over top. Garnish with blue cheese, arils, mandarin or clementine segments, and granola.