Preheat the oven to 400 and prepare a sheet tray. Set aside.
In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and shawarma seasoning if using. Remove about 1/2 of the sprouts and spread them evenly on the baking sheet.
Bake the sprouts for 10 minutes, until browned and crisp. Remove and let cool.
Meanwhile, toss the remaining raw sprouts with lemon juice, and set aside—this is the base of your salad.
Make the dressing: in a small saucepan, heat 2 TBSP of olive oil with the chili oil over medium heat. Add slivered almonds, flax seeds, sesame seeds, and smoked salt, and stir frequently to toast. Set aside to cool slightly.
Add the roasted sprouts and seeded dressing to the raw sprouts bowl. Mix thoroughly, and serve immediately.