Start by prepping the vegetables and chicken. Dice the sweet potatoes into roughly 1-inch pieces. Rinse and tear the kale into bite-sized pieces, discarding the tough stems. Have the garlic minced and the onion diced so everything is ready to go.

Heat a large skillet over medium heat and add the olive oil. Once it glistens, add the chicken pieces. Cook until they’re lightly browned on the outside and no longer pink in the center, about 5–6 minutes. Remove from the skillet and set aside.

In the same skillet, add the onion and a pinch of salt. Sauté until the onion is translucent, about 2–3 minutes. Add the garlic and cook for another 30 seconds, until fragrant.

Stir in the paprika, cumin, thyme, salt, and pepper. Let the spices toast for about 30 seconds to wake up their flavors.

Add the diced sweet potatoes to the pan. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for about 8–10 minutes, or until the sweet potatoes are just tender.

Return the chicken to the skillet. Toss to combine and begin adding the kale in batches, letting each handful wilt before adding more. Cook until the kale is vibrant and tender, about 3–5 minutes.

Finish with a squeeze of lemon juice if you like a little brightness. Taste and adjust salt and pepper as needed. If you want a touch more savoriness, a light splash of soy sauce or a pinch of chili flakes can work beautifully.

Serve warm, straight from the skillet. This dish pairs nicely with a simple side of yogurt-topped cucumber salad or a crusty loaf of bread to soak up any tasty pan juices.