Honey Garlic Chicken Thighs with Crispy Kale (Paleo)

1 Preheat oven to 375ºF.
2 Heat ghee in a small oven-proof skillet, preferably cast iron, over medium-high heat. Sprinkle the chicken thighs with salt and carefully place them in your skillet skin-side down and cook for 7-8 minutes or until skin is golden brown and releases easily from the pan. Transfer the skillet to the oven and roast 15 minutes.
3 Meanwhile, rub ghee into kale and distribute evenly between two baking sheets. Sprinkle salt on top of the kale.
4 Remove the cooked chicken thighs from the oven and place the meat on a plate to rest.
5 Put the kale baking sheets into the oven and bake at 375ºF for about 9 minutes.
6 Make the honey-garlic sauce: Be very careful from this point on working with the skillet and always use a potholder to handle it! Pour off all but 1 tablespoon of fat, then return the skillet to stove and place over low heat. Add minced garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining sauce ingredients, increase the heat, and bring everything to a boil. Reduce heat further and cook the sauce until thickened and reduced by half, for about 5-10 minutes. Serve kale and chicken thighs with the honey garlic sauce.