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Combine the salt, smoked paprika, and ground black pepper in a small bowl.
In a 12 or 14-inch skillet, heat the avocado oil over medium-high heat. Pat the chicken thighs dry with a paper towel, then evenly coat each thigh with the seasoning mixture.
Carefully add the chicken thighs to the skillet and cook for 6-8 minutes on each side, ensuring the chicken reaches an internal temperature of 165F before removing from the skillet and setting aside.
Add the rinsed chickpeas and kale to the same skillet and cook until both are crisp, 8 to 10 minutes. Season with a pinch of salt and ground black pepper, as desired. Remove the chickpeas and kale from the skillet and set aside.
Add the butter to the skillet over medium heat. Once melted, add the minced garlic and cook until aromatic, about 1 minute, then add the coconut milk, chicken broth, lemon juice and lemon zest. Increase the heat to medium-high and bring to a simmer.
Once simmering, reduce heat to low and add the chicken thighs, chickpeas, and kale back. Let everything cook for 2-3 minutes on low to warm.
Divide evenly among 4 plates to serve, spoon extra sauce on top of each plating.