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Trim any excess skin off the chicken thighs. Pat them dry and season with salt and pepper on both sides.
Place a large skillet over medium heat. Once the pan is hot, add the olive oil. When the oil is hot, add the chicken, skin side down to the pan and cook for 8 minutes. Flip the chicken and cook it for another 5 minutes. Pour the water around the chicken and bring to a simmer. Cover and cook for 20 minutes until the chicken is tender and cooked through.
Transfer the chicken thighs to a plate and allow them to cool slightly.
Stir the pasta into the chicken broth liquid that’s left behind in the skillet. Stir and bring the broth back to a simmer. Cover the pan and cook for 6 minutes, stirring halfway through. If the pan becomes too dry add about ½ cup of water.
Add the kale and mix it into the pasta. Cover again and cook for 3-4 minutes until the Kale is bright green and tender.
In the meantime, pull the chicken meat off the bone, discarding the skin. Roughly chop the chicken and stir it into the pasta and kale mixture.
Add the Boursin cheese and mix until well combined and creamy.
Stir in the lemon zest and lemon juice. Season generously with pepper and serve. Serves 4