Preheat oven to 190°c - 375°f. Line a baking tray with parchment paper.
Bring a large saucepan of salted water to a boil. Cook the pasta of your choice as per the packet instructions. Remove and drain.
In a bowl, add the chicken thigh, onion and garlic powder, sweet paprika, olive oil, and seasoning to taste. Mix well and lay on the prepared baking tray. Bake in the preheated oven for 16 minutes. Remove and rest the chicken for 5 minutes before slicing it into strips.
Lightly toast the pinenuts in a pan over medium heat until lightly golden brown. Remove and set aside.
Add all the sun-dried tomato pesto ingredients to a blender and blend to a coarse paste. Check seasoning levels and consistency adjusting with oil to loosen it slightly (it needs to be quite thick but still pourable).
In a large mixing bowl, add all of the ingredients together, mix well until all the pasta and chicken are coated in the pesto, and check the seasoning again.
Portion into 5 meal prep containers, and garnish with lemon wedges, basil leaves, cracked black pepper, and parmesan cheese. Let it cool slightly and store in the fridge for up to 5 days and in the freezer for up to 4 months. Dig in.