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Heat grill or grill pan to medium-high. In large bowl, combine lemon juice, 1 tablespoon oil, oregano, garlic powder, Aleppo pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Add chicken and toss to coat. Let sit 3 minutes (resist marinating longer, as the lemon juice could start cooking the chicken).
In second large bowl, toss kale with remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper.
Grill chicken until charred and cooked through, about 2 minutes per side; transfer to plates. Grill kale, turning often, until charred and just tender, 3 to 4 minutes total; transfer back to bowl. Grill lemons, cut sides down, until charred, 1 to 2 minutes.
Squeeze half of grilled lemon over kale and toss to combine, then toss with Parmesan. Serve over chicken with additional shaved Parmesan and grilled lemon halves.