In a small skillet, add honey and sesame seeds. Toast over medium heat for about 3-5 mins, stirring often. Place seeds on a plate or parchment paper in the fridge to crisp up.
In a large skillet heat, heat 1 tablespoon of olive oil on high heat and quickly cook kale until browned in a few areas. Sprinkle with a little salt and set aside.
In the same skillet, heat the remaining olive oil and add crushed garlic, chicken and diced sweet potato. Cook over medium-high heat until potatoes and chicken are cooked through and slightly golden. Add in coconut aminos and saute for an additional 2-3 minutes.
In a bowl, add ½ cup brown rice, ¼ of the chicken-sweet potato mixture and ¼ of the kale. Sprinkle some sesame seeds on top for crunch and add extra coconut aminos, if desired, to taste.