In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.

Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes. Remove the chicken to a plate, keeping as much liquid in the skillet as possible, and return the skillet to medium heat.

Add a drizzle of olive oil if the skillet is dry. Add the shallot (or onions), red pepper, and garlic. Cook, stirring often, for 5 minutes, until the onions have started to turn translucent and soften.

Add the sweet potato, red pepper flakes (if using), and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren’t sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.

Add the chicken back to the skillet along with the kale. Stir and heat through until the kale is bright green and slightly wilted (if you like the kale more tender and cooked, add it to the skillet first without the chicken, cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through).

Season to taste with additional salt and pepper.

Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly.

Serve immediately.