Cut the grape tomatoes in half. Peel the cucumber if desired. Cut in half lengthwise, then slice crosswise into 1/4-inch-thick half-moons. Trim the red onion ends and peel away any papery outer layers. Cut in half lengthwise, then thinly slice. Thinly slice the garlic cloves. Roughly chop the mint leaves.

Place the boneless skinless chicken thighs onto paper towels and pat dry. Season on both sides with salt, pepper, and the baharat-sumac blend. Heat 1-2 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the chicken and cook for 4-5 min. Flip and cook for 4-6 more min. Transfer to the cutting board to rest for 3 min before slicing.

Add 1 tbsp. of cooking oil to the pan if dry. When the oil is hot, carefully add the garlic. Cook for 30 sec, or until fragrant. Add the shredded kale and 1/4 cup of water. Cover the pan and cook for 2-3 min, or until the kale is wilted. Turn off the heat. Season to taste with salt and pepper.

While the kale is cooking, in a salad bowl, toss the tomatoes, cucumber, and onion with the tzatziki and half of the mint. Season to taste with salt and pepper.

Transfer the cucumber salad and sauteed kale to serving plates. Top the kale with the sliced chicken and garnish the salad with the remaining mint as desired.