Pat the 1 ½ lb boneless skinless chicken breasts pounded to even thickness dry and season both sides with ½ tsp garlic powder, ¾ tsp kosher salt, and ¼ tsp black pepper freshly ground. Heat 1 tablespoon of 1 tbsp olive oil in a Skillet over medium-high heat until shimmering. Add the 1 ½ lb boneless skinless chicken breasts pounded to even thickness and cook for 6–7 minutes per side, or until golden and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.

While the 1 ½ lb boneless skinless chicken breasts pounded to even thickness cooks, toast the ½ cup sliced almonds toasted in a dry Skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.

In a small Mixing Bowl, whisk together the 1 tbsp olive oil, fresh 2 tbsp fresh lemon juice about 1 lemon, 1 tsp Dijon mustard, minced ½ tsp garlic powder, and 1 tsp honey (if using). Season with a pinch of ¾ tsp kosher salt and taste to adjust.

Place the 8 cups curly kale ribs removed, leaves roughly chopped in a large Mixing Bowl. Drizzle about half the dressing over the 8 cups curly kale ribs removed, leaves roughly chopped and massage it with your hands for 1–2 minutes until the leaves soften and turn a deeper green.

Add the 1 cup cherry tomatoes halved and 0.5 whole red onion thinly sliced to the massaged 8 cups curly kale ribs removed, leaves roughly chopped and toss to combine. Drizzle with the remaining dressing and toss again.

Divide the salad among bowls or plates. Top with sliced 1 ½ lb boneless skinless chicken breasts pounded to even thickness, toasted ½ cup sliced almonds toasted, and shaved ½ cup Parmesan cheese shaved or coarsely grated. Serve immediately.