In a skillet over medium heat, add 1 tbsp avocado oil. Once the skillet is warm, add the prepped asparagus and sautee until al dente. You want to take the raw edge off without making it mushy. Season with a pinch of sea salt.
In the meantime, prep lentils as per the directions on the package. I recommend rinsing under cold water in a colander. If you're starting with dried lentils, rinse them first. Bring 3 cups of vegetable or chicken stock and 1 cup of dried lentils to a boil in a saucepan. Once water is boiling, reduce heat to a simmer and cook until lentils are no longer crunchy, and are tender but not mushy. About 15-20 minutes depending on the variety of lentils you have. Drain excess water and let cool.
In a small tupperware container, add all the ingredients for the honey balsamic vinegar. Shake vigorously to emulsify the dressing and combine everything together.
In a large bowl, add the lentils, arugula, cherries, asparagus, and chicken if using. Dress lightly with the vinaigrette to taste. Add goat cheese just before serving and gently toss.