Pre-heat oven to 425 degrees and line a baking sheet with foil. Toss the quartered Brussels and cubed butternut squash with olive oil, salt and pepper then spread in even layer on baking sheet. Roast until tender, 16-18 minutes.
Begin assembling grain bowls by placing ½ cup bulgur wheat in each bowl along with ½ cup of the shredded chicken, ½ cup roasted veggies and equal parts of the avocado cubes, orange segments and sliced almonds.
To make the Creamy Tahini Dressing whisk together all ingredients in a small bowl until smooth and creamy. Add a little more warm water if needed. Check for seasoning and adjust accordingly.