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Combine chicken, lemon juice, mustard, ⅛ teaspoon salt, ⅛ teaspoon pepper and garlic in a large ziplock plastic bag; seal. Chill 1 hour, or let stand at room temperature 30 minutes.
Heat brown rice according to package directions. Stir in parsley, lemon zest and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
Heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add chicken, and cook until a thermometer inserted in thickest portion registers 165°F, about 4 minutes per side; transfer to a cutting board, and cut into slices.
Reduce heat to medium. Add kale to pan, and cook, stirring occasionally, until softened, about 3 minutes. Stir in brown rice mixture and orange juice; cook, stirring often, until heated through, about 1 minute. Place kale mixture in a bowl. Top with chicken, guacamole, and orange slices.