Preheat the oven to 425 Degrees F. Line a baking sheet with foil and spray with cooking spray. Toss all of the vegetables in olive oil and sprinkle with salt and pepper. Arrange the vegetables in a single layer on the baking sheet. Sprinkle with thyme. Roast in the oven for 25-30 minutes, until golden and fork tender, flipping once, halfway through.
Meanwhile, heat the remaining olive oil in a skillet over medium-heat. Saute the swiss chard with the chopped garlic, until wilted, about 10 minutes. Season with salt and pepper to taste.
Whisk the mayo with the maple syrup and cinnamon until combined. Spoon into a serving dish.
Divide the chard evenly in serving bowls. Top with the roasted vegetables and chopped rotisserie chicken. Serve with the maple aioli on the side for dipping.