In a medium bowl, whisk together Dijon mustard, honey, and Duke's mayonnaise until smooth. Add the chicken tenderloins, ensuring they are thoroughly coated with the marinade. Cover and refrigerate for 2 to 4 hours.

Bring a pot of water to a boil and follow the package instructions to cook the farro, typically taking about 20-30 minutes. Drain any excess water and set aside.

Preheat your oven to 350°F (175°C). Toss raw pumpkin seeds with a drizzle of olive oil and desired seasonings. Spread on a baking sheet and roast for 10-12 minutes.

Increase the oven temperature to 400°F (200°C). Drizzle lacinato kale with olive oil, sprinkle with salt, toss to coat, and roast for 8-10 minutes until crispy.

Cube butternut squash and toss with olive oil, salt, and pepper. Roast at 425°F (220°C) for about 20 minutes or until fork-tender.

Preheat your grill or oven to 425°F (220°C). Grill the marinated chicken for 15-20 minutes, or until it reaches an internal temperature of 165°F.

In individual serving bowls, create layers starting with farro. Top with kale, roasted squash, sliced chicken, diced Honeycrisp apple, feta cheese, cranberries, and pumpkin seeds. Drizzle with remaining dressing.