Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch cubes. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.

Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and 2 tsp Harvest Spice (we sent more). Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat.

In a small bowl, combine maple syrup, mustard, stock concentrate, and 1 TBSP water. Once chicken is cooked through, remove two pieces from pan to reserve for lunch. Pour maple syrup mixture into pan with remaining chicken and simmer over medium-high heat until thickened, 1-2 minutes. Turn to coat.

Quarter lemon. In a large bowl, toss together lettuce, half the cranberries, a drizzle of olive oil, and a few squeezes of lemon juice. Season with salt and pepper.

Divide glazed chicken, potatoes, and salad between plates. Drizzle chicken with any remaining glaze from pan and serve.

Cut reserved chicken into bite-sized pieces. Thinly slice celery on the diagonal. In a medium bowl, combine chicken, celery, mayonnaise, remaining cranberries, and a squeeze of lemon juice. Season with salt and pepper. In the morning, taste mixture and adjust seasoning as needed. Divide chicken salad and tortillas between reusable containers. Just before serving, roll into wraps. Enjoy cold or at room temperature.