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Preheat oven to 375 degrees and drizzle the olive oil on a large skillet over medium heat on the stovetop.
Pat the chicken thighs dry with a paper towel, then season all over with the salt, black pepper, smoked paprika, and italian seasoning. Transfer the chicken to the pan when the olive oil is hot.
Cook the chicken to crisp each side, about 5-7 minutes on each side depending on thickness, then set aside on a plate.
In the same pan, add the chopped onion and sauté for five minutes, then add the minced garlic. When the onion and garlic are translucent, pour in the rice and let it toast for a few minutes, stirring frequently. Add in the lemon juice, chicken broth, and coconut milk and mix to combine.
Add in all of the chopped kale and let it wilt down. Add up to 1 + ½ cups of water as needed to wilt down the kale and make sure all of the rice is covered in liquid. Add back the chicken and transfer to the oven and bake for 15-20 minutes, until the rice is fully cooked and the chicken has an internal temp of 165 degrees.
Serve immediately or store the chicken and rice in airtight containers in the fridge for up to 4 days.