Season chicken with 1/4 tsp salt, 1/2 tsp curry powder and pepper.
Heat a large saute pan over medium-high. Add 1 tsp olive oil to pan, sear chicken for 3 minutes per side. Remove to a plate and reserve.
Add remaining olive oil and onion, cook, stirring often, until browned, about 3 minutes. Add garlic, 1 tsp curry powder, smoked paprika and 1/4 tsp of salt. Cook for 30 seconds. Add kale and rice, cook for 1-2 minutes, stirring frequently until kale is slightly wilted.
Pour in chicken broth, stirring to scrape up brown bits from bottom of the pan, bring to a boil (it should boil almost immediately). Return chicken to pan on top of rice and kale.
Reduce heat to low. Cover and cook for 20 minutes or until liquid has been absorbed and chicken and rice are done cooking.
Sprinkle with lemon juice and serve.