Smoky Chicken and Kale Bowls

Directions 

1. Heat oven to 400 degrees.  Place riced cauliflower in a medium bowl, drizzle with 1 Tbsp olive oil, season with ½ of the smoked paprika and onion powder, salt, and pepper to taste.  Spread cauliflower over a foil lined baking sheet.  Roast 10-15 mins, or until lightly browned, stir half-way through.   
2. Toast walnuts in a dry, saute pan over medium heat for 2-3 minutes until fragrant. Set aside on a plate to cool. 
3. Pat chicken strips dry with paper towels, heat 1 and ½ Tbsp olive oil in pan used for walnuts over medium-high heat.  Add red onion to pan, cook 2-3 minutes until just soft, add chicken.  Add remaining paprika-onion blend, salt, and pepper to taste. Cook 5-6 minutes until chicken is fully cooked.  Transfer to plate. 
4. Heat about 1 Tbsp olive oil in pan used for chicken over medium heat, add kale to hot pan.  Cook 2-3 minutes until wilted.  Remove from heat, add cauliflower to pan with dates, half the walnuts, and half the parmesan cheese.   Add 1 Tbsp of balsamic vinegar with olive oil to pan and 1 Tbsp of butter.  Stir until butter melts. 
5. Divide kale and cauliflower mix into two bowls, top with smoky chicken and onion.  Drizzle with remaining balsamic oil mix to taste.  Garnish with remaining walnuts and parmesan cheese.