In a small bowl, combine the 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 tablespoon brown sugar and a large pinch of salt and pepper.
In a large heavy bottom soup pot or Dutch oven, heat 2 tablespoon olive oil over medium heat. Sprinkle half of the spice mixture over 1 pound boneless skinless chicken breasts or thighs (front + back). Sear the chicken until browned on about sides, about 3 minutes per side. Once the chicken is browned, reduce the heat to LOW and pour in 6 cups chicken broth.
Stir in the remaining spices, 1 ½-2 cups salsa verde, 2 cups chopped kale, and season the soup with a big pinch of salt + pepper. Cover and simmer 25 minutes or until the chicken is tender and cooked through.
Once the chicken is cooked though, remove the soup from the heat and stir in the ½ cup fresh chopped cilantro, zest+juice of 1 lime.
Divide 2 cups white or brown rice evenly amongst the bowls and pour soup over the top. Finish with avocado, a dollop of sour cream or plain greek yogurt, fresh cilantro, cheese and pickled onions. Add a large handful of crushed tortilla chips.
