Chicken with Coconut Kale

1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
2–3 tablespoons all-purpose chicken seasoning (I use the McCormick Rotisserie Chicken Seasoning)
1 1/2 tablespoons avocado oil (divided)
1 shallot, thinly sliced
2–3 cups finely shredded curly kale, stems removed (about 3-4 stalks)
1 tablespoon yellow curry paste
1 can full-fat coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar

Cook the Chicken: Coat the chicken with the spices. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium high heat. Add chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Set chicken aside.
Start the Coconut Kale: If needed, wipe your pan out (see notes). In the same pan, add 1/2 tablespoon avocado oil if needed. Saute the shallots, kale, and yellow curry paste for 5 minutes until everything is aromatic and tender.
Simmer the Coconut Kale: Add all other sauce ingredients; simmer for 5-10 minutes to thicken. When the sauce has thickened, tuck the chicken back in the sauce. Let it get gently bubbly and spoon the sauce over top.

Source: https://pinchofyum.com/chicken-with-coconut-kale