Heat a 10” skillet over medium/high heat. Add 1 tsp extra virgin olive oil, and add the jalapenos to cook for 1-3 minutes. The shorter you cook these the spicier they will remain. Add the kale in an even layer and let sit in the pan for a couple of minutes to get a slight char. Add juice of ½ a lime and toss kale to gently sauté. Add in the broccoli slaw and toss to mix then immediately transfer the kale/slaw mixture to your serving plate. You do not want to cook the slaw; you are just adding to pan to toss together before plating.
While the kale is cooking mix the chicken, black beans, cumin, and coriander in a small bowl. After you remove the kale from the skillet return the skillet to medium/high heat and add the remaining ½ tsp of olive oil. Add the chicken and beans to the pan to heat through for 2-3 minutes.
While the chicken is cooking prepare your pepitas by tossing with the paprika and garlic. Using your teaspoon that you measured your olive oil with will help the seasoning stick to the pepitas from the residual oil on the spoon. You could also use scant sprinkle of water on a spoon (not too wet!).
Top salad with the pepitas, red onion, and heated chicken and beans. Add the avocado on the side and season the avocado with juice from remaining ½ lime, salt and pepper.