Greek Bowls with Feta & Kale

Ingredients

• 700 g boneless, skinless chicken breasts or thighs, diced
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 1 teaspoon honey
• 1 tablespoon Greek or Italian seasoning
• Salt and black pepper, as needed
• Chili flakes, adjust to taste
• 3 cups shredded kale
• Lemon juice, as desired
• 1 tablespoon olive oil (for tossing the kale)
• ¼ cup peperoncini
• ½ cup Greek olives, pitted
• 3 tablespoons pine nuts or sesame seeds
• 140 g crumbled feta cheese
• 1 clove garlic, finely grated
• 3 tablespoons tahini
• ¼ cup Greek yogurt, plain
• 2 tablespoons fresh lemon juice
• Rice, fully cooked
• Fresh dill, roughly chopped