Thoroughly rinse produce and pat dry. Stem and slice kale leaves into thin strips. Halve and juice the lemon and lime. Rinse chicken breasts, pat dry, and slice each breast into 3-4 long strips. Season with a pinch of salt and pepper.

In a large mixing bowl, combine 1½ tsp. each of lemon and lime juice. Add 1 tsp. of sesame oil and 1 tsp. of rice vinegar, reserving remaining rice vinegar for cooking the chicken. Whisk in 2 Tbsp. of olive oil. Season with a pinch of salt.

Dress kale with the vinaigrette and season with a pinch of salt and pepper. Kale salads benefit from being dressed early, as the hearty leaves will start to soften and "tenderize" as you work through the rest of the recipe. Taste, adding more lemon and lime juice to give the dish an acidic boost.

Heat a dry medium pan over medium heat (don't add oil!) Add peanuts, swirling them about the pan frequently until they begin to turn brown and fragrant. Set peanuts aside, wipe pan out with a clean towel and return to heat.

Add remaining 2 tsp. sesame oil to pan and heat for 30 seconds. Cook chicken strips on one side for 3-4 minutes until lightly browned. Flip chicken and add sweet chili sauce, soy sauce, and remaining rice vinegar to the pan, stirring to coat. Continue cooking for 4-6 minutes until chicken has reached a minimum internal temperature of 165 degrees, and sauce is syrupy. Sprinkle sesame seeds over chicken and toss to coat.

Place a bed of dressed kale on the plate and top with shredded carrot and pan-roasted peanuts. Arrange sesame-sprinkled chicken pieces in front and enjoy!