In a cast iron pan over medium heat, heat up oil and pan-sear chicken thighs, skin-side down, until golden brown. Remove from pan and set aside.

In the same pan, add coconut milk, stock, sun-dried tomatoes, and spices. Bring to a light boil, and whisk in tapioca starch. Lower heat to simmer.

Add chicken thighs back to the pan, face side up, and continue to cook until thighs are cooked through, about 20 minutes.

Stir in kale, and cook until wilted, 2-3 minutes. Serve immediately.