Heat the oil in a shallow casserole dish over a medium heat. Add the chicken thighs and cook for a couple of minutes on each side, until browned. Remove from the pan and set aside.
Add the onions to the pan and cook over a low heat for 5-6 minutes, until soft but not coloured. Add the garlic and cook for a further minute or two. Add the chickpeas, followed by the chopped tomatoes, chicken stock and smoked paprika. Return the chicken to the pan, nestling it in under the sauce, and then top with the kale. Place the lid on the pan and cook on a low heat on the hob for 25 minutes, removing the lid for the last five minutes.
Season and serve with crusty bread on the side.