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Cook the pasta. Boil spaghetti in salted water. Reserve 1 cup pasta water before draining.
Burst the tomatoes. Heat olive oil in a small pan on medium high. Add cherry tomatoes and cook for 4-5 minutes, pressing the tomatoes down with a spoon, until they burst and release their juices. Season with salt and pepper.
Marinate the chicken. Toss chicken cubes with olive oil, garlic, oregano, thyme, paprika, chili flakes, salt and pepper.
Sear the chicken. Heat a large pan on medium high. Add the chicken in a single layer and sear for 3 to 4 minutes per side, turning to get color on all sides, until deeply golden and cooked through. Toss with lemon juice and fresh parsley.
Toss the pasta. Heat olive oil in a large pan on medium. Add sliced garlic and cook for 1 minute until fragrant. Add the cooked spaghetti with a splash of pasta water. Toss for 1 to 2 minutes until wilted.
Combine. Add the drained spaghetti to the kale pan with parmesan and a splash more pasta water if needed. Toss until everything is glossy and coated.
Plate & Pile the spaghetti and kale into two wide shallow bowls. Add the burst tomatoes on one side. Pile the garlic herb chicken bites beside them.
Finish. Shower with extra parmesan, a drizzle of olive oil, and chili flakes.