Preheat oven to 400° F and line a baking sheet with foil.
Rinse and pat dry 4 chicken thighs. Season with salt, pepper, and garlic. Set aside.
Add chickpeas and kale to bowl. Drizzle with 1 tablespoon oil and sprinkle with salt, black pepper, cumin, and cayenne. Mix to coat.
Place on baking sheet and roast for approximately 7 minutes or until crispy.
While kale and chickpeas roast, add 1 tablespoon oil to a large pan over medium heat.
Once hot, place chicken thighs skin side down in pan. Cook 4–5 minutes per side, or until skin is crispy and internal temperature reaches 165°.
Serve chicken thighs with roasted kale, chickpeas, and lemon wedges.