Begin by cutting the chicken into 1-inch pieces. In a mixing bowl, combine the chicken pieces with olive oil, 1 teaspoon of salt, garlic powder, and Italian seasoning. Stir until evenly coated.

Preheat a skillet over medium to medium-high heat for about 2-3 minutes. Add the chicken in a single layer and cook undisturbed for 5 minutes until seared. Stir and cook for another 3-5 minutes until fully cooked and golden brown. Remove and set aside.

Lower the heat and lightly spray the skillet with oil. Add chopped onion and sauté for 2-3 minutes until translucent. Add garlic and stir for 1-2 minutes until fragrant.

Stir in kale, vegetable broth, remaining salt, garlic powder, and Italian seasoning. Cook for 2-3 minutes until kale wilts.

Incorporate cooked rice, cooked chicken, and sundried tomatoes into the skillet. Stir to combine and heat through.

Turn off the heat and cover with a lid. Let it rest for 2-3 minutes to meld flavors.