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Mix together the marinade ingredients together in a large mixing bowl: turmeric, cumin, garlic, ginger, coconut milk and lime juice. Mix until a thick paste-like consistency forms.
Add the chicken thighs to the bowl and toss in the marinade until fully coated. Cover and set aside for at least 15 minutes or up to 24 hours.
In a large pan or skillet, warm a teaspoon of coconut oil over a medium heat. Add the chicken thighs, skin-down, to the pan. Save whatever is left of the marinade to add to your dish later.
Let cook about 5-7 minutes without flipping to sear the skin. Flip over then cook another 2 minutes. Remove the chicken from the pan and set aside. The chicken does not need to be fully cooked at this point.
Wipe down the pan and add the remaining oil. Add the onions and cook 3-4. Add the kale and cook another 1-2 minutes.
Add the coconut milk, water, remaining marinade, honey and lime juice. mix everything together until evenly combined.
Add the chicken thighs (skin-side up) back to the pan. Cover and cook about 7-10 minutes over a medium-low heat.
Uncover the pan and cook another 5-10 minutes until the sauce reduces down in to a more saucy consistency. Taste and season adding more salt, pepper and lime juice as needed.
Serve over rice (or cauliflower rice) and enjoy.