Preheat oven to 400 degrees. Bring jasmine rice, 1 cup water, and ½ teaspoon salt (2 cups water and 1 teaspoon salt for 4 servings) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.

Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces. Trim and thinly slice scallion. Mince garlic. Roughly chop roasted almonds.

Pat chicken cutlets dry with paper towels. Season with chorizo-style seasoning, salt, and pepper. Heat 1 teaspoon cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Sear about 2 minutes on each side. Transfer chicken to a lightly oiled, foil-lined baking sheet. Roast 5-7 minutes, or until fully cooked.

Heat a medium sauté pan over medium-low heat. Add roasted red peppers, paprika-turmeric tomato sauce, and 1 tablespoon water (2 tablespoons for 4 servings). Cook 1-2 minutes, or until peppers are warmed through, stirring occasionally. Remove from heat. Add 1 tablespoon butter (2 tablespoons for 4 servings). Stir until butter has melted. Add half the feta cheese. Stir to combine. Season with salt and pepper to taste.

Heat 1 teaspoon cooking oil in pan used for chicken over medium heat. Add kale, scallion, garlic, currants, and 2 tablespoons water (4 tablespoons for 4 servings) to hot pan. Season with salt and pepper. Cook 1-2 minutes, or until kale is slightly wilted, stirring occasionally. Transfer rice to pan. Stir to combine. Season with salt and pepper to taste.

Cut chicken cutlets into 5-7 slices each. Divide garlic kale rice between plates. Top with chicken. Spoon roasted red pepper sauce over top. Garnish with almonds and remaining feta cheese. Enjoy!