In a large gallon size zip-top bag or bowl, combine the chicken, brown sugar, paprika, cayenne, garlic powder, thyme, lemon zest + juice, salt and pepper and 2 tablespoons olive oil. Toss to evenly combine.

Place the asparagus in a large baking dish and toss with 1 tablespoon olive oil, salt + pepper.

In a blender or food processor, combine the sunflower seeds, basil, spring greens, garlic, 1/2 cup olive oil, pinch of crushed red pepper and salt. Pulse until combined and the sauce looks like pesto. Taste and add more salt if desired.

Bring a large pot of salted water to a boil.

Heat a large skillet, grill or grill pan to medium high heat. Once hot, add the chicken and grill until char marks appear and the chicken is cooked through, about 5-8 minutes per side. Cooking times will vary depending on the size of your chicken. Remove the chicken from the grill and tent with foil.

Add the asparagus to the grill and grill until charred, about 5 -8 minutes. Remove and keep warm.

Boil the pasta according to package directions until al dente. Drain and add pasta right back to the hot pot. Add the the sunflower seed pesto, 1/3 cup of coconut milk or heavy cream and half of the goat cheese. Toss well to combine. Cut the asparagus into thirds and the chicken into bite size pieces. Add to the hot pasta and toss gently to combine.

Serve pasta hot with the remaining goat cheese. EAT!