How to Make It
Preheat the oven to 350°. Arrange the tortillas on a clean work surface and lightly brush with olive oil on both sides. Thinly slice the tortillas and arrange the strips on a parchment-lined baking sheet in an even layer. Season with salt and bake in the oven until crispy and beginning to curl, 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large heavy-bottomed skillet. Season the chicken generously with salt. Cook over high heat until nicely browned, 3 minutes per side. Remove the chicken to a cutting board to rest for 5 minutes, then thinly slice against the grain.
Add the onions and peppers to the pan and sauté over high heat, stirring occasionally, until lightly charred and beginning to soften, 3 minutes. Add the garlic and cumin to the pan and cook 1 minute more. Season with 1/2 teaspoon salt.
In a large mixing bowl, whisk together the lime juice, cilantro, 1/2 teaspoon salt and 2 tablespoons olive oil. With clean hands, fold in the kale and massage until well-coated in the lime mixture. Add the black beans and toss to combine.
Arrange the kale on a serving platter and top with the pepper mixture and sliced chicken. Garnish with the tortilla strips and serve immediately.