Prep onion, garlic, ginger, bell peppers and kale as noted.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more oil if needed and add the onion and bell peppers to the pan. Cook, stirring frequently, for 3-4 minutes, until they begin to soften.
While the onions and peppers cook, break the chicken into smaller chunks using forks or tongs.
Add the garlic and cook for 1-2 minutes, stirring constantly.
Add the curry paste and stir for 1 minute to mix well.
Add vinegar, chicken broth, coconut milk and ginger to the pan. Stir to mix, scraping up any browned bits remaining in the pan.
Add the chicken breast chunks back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 3-5 minutes, or until the chicken is fully cooked.
While the chicken is simmering, prepare the cauliflower rice.
Heat a large skillet over medium heat and add avocado oil. Once hot, add cauliflower rice and simmer, stirring frequently, for 4-5 minutes or until tender. Season with salt and pepper to taste.
Add in the kale with the chicken just before serving and cook for another 1-2 minutes, until wilted.
Serve chicken over cauliflower rice and spoon some sauce over everything for serving.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include cauliflower rice for this recipe. See our full nutrition information disclosure here.