Begin by seasoning 1.5 pounds of skinless, boneless chicken thighs with kosher salt, freshly ground black pepper, ground cumin, and smoked paprika. Ensure all sides are coated evenly, allowing the spices to enhance the chicken’s natural flavors. Set the seasoned thighs aside for about 10 minutes.

In a large pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add a medium yellow onion, finely chopped, and sauté until translucent, about 3-4 minutes. Then, stir in 4 minced garlic cloves and cook for an additional 1-2 minutes.

Increase the heat slightly and add the seasoned chicken thighs to the pot. Sear for about 4-5 minutes on each side until golden brown and just cooked through. Once done, remove the chicken and set aside briefly.

In the same pot, stir in 1.5 cups of long-grain white rice, then pour in 2 cups of low-sodium chicken broth and 2 tablespoons of apple cider vinegar. Add the chipotle chiles, dried oregano, and any remaining spices. Bring the mixture to a gentle simmer.

Return the browned chicken thighs to the pot, reduce heat to low, cover tightly, and cook for 30 minutes. Avoid lifting the lid during this time.

After 30 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Stir in 2 cups of chopped Tuscan kale until slightly wilted. Taste for seasoning and adjust if necessary.