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Preheat the oven to 220ºC, gas mark 7. Place the olive oil, paprika, honey, oregano (if using) and plenty of seasoning into a large bowl and mix well.
Add the chicken, chorizo, onion, red pepper and butter beans (including their liquid) and fold together to coat in the paprika oil.
Scatter the damp kale over the base of a medium roasting tin (about 25x40cm), top with the chicken and chorizo mixture and spread everything out evenly to cover as much of the kale as possible.
Roast for 25 minutes, or until the chicken is thoroughly cooked, there is no pink meat and the juices run clear. Toss everything together, spread out again, sprinkle with a little extra paprika and serve immediately.