• Pat the chicken dry with a paper towel; season generously with salt and pepper.
• Cut the lemon into ¼-inch-thick rounds.

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning a few times, until golden brown but not yet cooked through, 4 to 5 minutes. Transfer the chicken to a plate.
While the chicken cooks, prepare the onion.

• Peel and thinly slice the onion.
• Peel and finely chop enough garlic to measure 1 teaspoon.
• Peel and finely chop or grate the ginger.

In the same pan used for the chicken, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion slices, season with salt, and cook, stirring often, until softened and starting to caramelize, 6 to 8 minutes.
While the onion cooks, prepare the herbs.

• Coarsely chop the cilantro.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

Stir the garlic, ginger, and paprika into the onion slices and cook over medium-high heat until fragrant, about 30 seconds. Return the chicken to the pan with the lemon slices and half the cilantro and parsley, reserving the remaining herbs for garnish.
Pour in the chicken stock and ½ cup water and stir to coat. Bring to a boil, reduce to a vigorous simmer, cover, and cook until the lemon slices are softened, the chicken is cooked through, 3 to 5 minutes.
While the chicken simmers, prepare the kale.

• Strip the the leaves from the kale stems; coarsely chop the leaves.

Stir the kale into the chicken and season with salt. Cover and cook until the kale is slightly wilted, 3 to 5 minutes (if you prefer more tender kale, cook 2 to 3 minutes longer). Remove from the heat, and season to taste with salt and pepper.

Transfer the chicken and kale to individual plates. Garnish with the remaining parsley and cilantro and serve.