In a small bowl, combine the thyme, oregano, salt, black pepper, smoked paprika, and red pepper flakes (if using). Set aside.

Pat the chicken dry with a paper towel and season both sides generously with salt and black pepper.

Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add the chicken and cook until it reaches an internal temperature of 165oF and both sides are crisp, about 5 minutes per side. Remove from the pot and set aside on a plate. Cook in batches as needed.

Add the onion and cook, stirring occasionally, until lightly browned and softened, about 3 minutes. Stir in the garlic and prepared spice mix and continue cooking until fragrant, about 2 minutes.

Add the tomato paste and stir to incorporate into the onion and garlic mixture, about 1 minute. Add the sweet potatoes and mix well.

Add the chicken broth, 1 cup of water, and the white beans. Increase the heat to high to bring the liquid to a strong boil, then reduce the heat to medium-low. Cook until the sweet potatoes are fork-tender, about 10 minutes. If your sweet potatoes are larger than ¼-inch they will take longer.

Meanwhile, dice the cooked chicken into small cubes.

Once the potatoes are tender, stir in the diced chicken, shredded kale, coconut milk, and lemon juice and continue simmering until the kale has wilted. Add additional salt and black pepper to taste, then simmer on low until serving.

To serve, divide among four bowls and top with chopped parsley (if using).