In a medium bowl, toss the chicken thighs in the paprika, oregano, cumin, ½ teaspoon salt, and pepper.
In a large skillet over medium-high heat, add 1 tablespoon oil. Once the oil is hot, add the chicken thighs and cook for 3 minutes or until browned, then cook for 1 minute on the other side (they don’t need to be cooked through). Remove and transfer to a plate.
Reduce the heat to medium and add the remaining 1 tablespoon oil, sweet potatoes, and ½ teaspoon salt. Stir together then cover and let it cook over medium heat for 5 minutes or until the potatoes are mostly cooked through and have browned a little on the bottom.
Add the kale (you can add this in batches if your pan is too small), water, and remaining ½ teaspoon salt. Stir together, scraping up any sweet potato stuck to the pan, until the kale is wilted down. Spread into an even layer, then nestle the chicken thighs on top. Cover and cook over medium heat for about 10 more minutes, or until chicken is cooked through and water has evaporated. If it’s looking too wet, simmer with the lid off for a few minutes to let the water evaporate.
Serve topped with a generous squeeze of lemon and crunchy nuts or seeds.