Sauté the Chicken: Heat olive oil in a large pot. Season chicken thighs with salt, pepper, cumin, and paprika. Sear chicken for 5–7 minutes on each side until golden brown. Remove and set aside.

Add Aromatics: Reduce heat to medium, add chopped onion, and cook for 3 minutes until translucent. Add minced garlic and cook for an additional 1–2 minutes until fragrant.

Combine Rice and Liquids: Stir in rice and toast for 1 minute. Add apple cider vinegar, chicken broth, chipotle chiles, and oregano, mixing well.

Season and Simmer: Bring to a simmer; lower heat and add chicken back to the pot. Cover and let simmer for 20 minutes until rice absorbs the liquid.

Cook Greens and Finish: Add chopped kale, fold into rice and chicken, cover and cook for an additional 5 minutes until kale is wilted.

Serve: Fluff rice with a fork, adjust seasoning if necessary, and serve hot garnished with cilantro and lime wedges.