Add chicken pieces to a large bowl and season with salt, white pepper, smoked paprika, ginger, thyme and rosemary. Mix them around until each piece of chicken in covered in seasoning. Set aside as you prepare your vegetables or let marinade for about 15 minutes to an hour in the fridge.
Heat a large skillet or pan over medium high heat then add your olive oil.
When olive oil is hot, add chicken to the pan. Let chicken cook until it browns on each side (about 5 minutes per side), then remove chicken and set aside.
Add your butter to the pan if needed then add your onions followed by the carrots then jalapeños. Sautée until veggies begin to get tender (about 3 to 5 minutes).
Next add your garlic and stir until it begins to get fragrant, followed by your cherry tomatoes.
Add salt and pepper, and if needed some rosemary, thyme, smoked paprika or cayenne at this point to your liking.
Once the tomatoes have began to blister and soften, add your orzo. Stir until orzo is completely incorporated then pour in your broth.
Stir, scraping the bottom of the pan to make sure nothing sticks. Add your kale, mixing it in until it wilts.
Return your chicken to the pan making sure it is buried in the mixture. Let it cook for another 12 to 15 minutes or until the orzo is tender and the chicken is cooked through (you can cover it to help it cook faster).
Taste for salt and adjust if needed. Take it off the fire and serve hot.