Wash and break apart cauliflower into bite sized florets in a large bowl. Toss with 2 tbsp. of oil (4 tbsp. for 4 servings), spice mix, and salt and pepper. Spread out the cauliflower on a large baking sheet in a single layer and place into the oven. Set a timer for 20 minutes.
To prepare the dressing, in a small bowl mix together half of the honey with red wine vinegar until honey dissolves. In the same bowl used for the cauliflower, add the kale along with 2 tsp. of oil (4 tsp. for 4 servings), red pepper flakes to taste, and the salad dressing. Toss the kale in the dressing, and then using clean hands, scrunch the kale in your fists. Massage the kale for about 1 minute, until you can see it change to a bright green colour and it's been saturated with the marinade evenly. Place in the fridge to let the flavours develop.
Season both sides of the chicken thighs with salt and pepper. Cook the chicken in a non-stick skillet over medium-high for about 3-4 minutes on the first side until you get a nice brown colour. Flip and continue to cook on the other side until it is browned as well.
While the chicken is cooking, mix together the second pack of honey, dijon mustard, smoked paprika, garlic, and juice of lime in a small bowl to make the marinade.
Once the thighs are browned on both sides, reduce heat to medium and add your marinade. Cook for another 5-7 minutes, over medium heat until the internal temperature of the chicken reaches 165°F or they are no longer pink in the middle.
When the timer goes off, remove the cauliflower from the oven. Check it for doneness - it should be golden brown and tender. If it's not quite there, continue to cook for another 2-3 minutes.
Plate the cauliflower with the marinated kale and chicken thighs. Spoon some extra marinade from the skillet over the chicken thighs and enjoy!