Prepare all ingredients as listed.

If the dates are firm, soak them in hot water for 5–10 minutes, then drain well.

Make the cheesecake base: In a food processor, blend the dates, rolled oats, pecans, and cinnamon until a sticky mixture forms. Divide between ramekins, press firmly into the bottom, and refrigerate.

Prepare the cheesecake filling: Blend the cottage cheese until completely smooth. Add the Greek yogurt, vanilla, honey, lemon zest, and lemon juice. Blend until combined. Spoon over the chilled bases, smooth the tops, and refrigerate.

Simmer the mixed berries with the maple syrup and lemon juice over medium-low heat for 5–8 minutes, until slightly thickened. Let cool to warm while preparing dinner.

Preheat the oven to 425°F (218°C).

Line a large sheet pan with parchment paper.

In a bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, olive oil, fresh ginger, garlic, and chili garlic sauce.

Add the chicken pieces to a bowl. Pour about half of the sauce over the chicken and toss until evenly coated. Reserve ¼ of the sauce for the noodles and ¼ for serving.

Arrange the chicken in a single layer on the prepared sheet pan.

Add the asparagus, red bell pepper, and red onion to the bowl used for the chicken. Toss the vegetables in any remaining sauce left in the bowl. Arrange the vegetables around the chicken in a single layer and roast for 15 minutes.

Sprinkle the cashews over chicken and vegetables and continue roasting for 5–10 minutes until the chicken internal temperature reaches 165°F (74°C) and the vegetables are tender.

Bring a pot of water to a boil. Cook the noodles according to the package instructions until tender. Drain thoroughly, then toss with the reserved sesame sauce.

Serve the sheet pan chicken over noodles drizzled with reserved sesame sauce and garnished with scallion, fresh cilantro and sesame seeds, along with cheesecake cups topped with berry compote and coconut water.