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Season chicken with salt, black pepper, ½ teaspoon cumin, and ½ teaspoon paprika.
In a large high-sided skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until golden, about 5 minutes per side. Transfer to a plate to keep warm.
Reduce heat to medium and cook onion, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring occasionally, until toasted, about 2 minutes. Add vinegar and stir until evaporated, about 1 minute more.
Add broth, chiles, adobo sauce, oregano, garlic powder, onion powder, and remaining ½ teaspoon paprika and ½ teaspoon cumin. Return chicken to skillet and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cover and cook until rice is tender and chicken is cooked through, about 15 minutes.
Transfer chicken to a clean plate. Stir kale into rice mixture until wilted.
Return chicken to skillet to serve.