Warm a large skillet with your friendly fat of choice over medium heat. Add the onion and mushroom with a big pinch of sea salt. Cook over medium heat for 3 minutes.
Add the garlic, red pepper flakes, tomatoes, and chicken. Cook over medium heat for 7 minutes until the tomatoes soften.
Add the coconut milk, wine, lemon juice, and kale. Bring to a simmer, stirring occasionally for 5 minutes until the kale wilts and the liquid reduces/thickens.
Add the basil and cook for 1-2 minutes. Sea salt and pepper to your taste and serve over pasta or veggie noodles of your choice!
(If you are serving over zucchini noodles (zoodles!), simply spirilize your zucchini, place the zoodles in a strainer in the sink with a big pinch of sea salt, and let them drain while you cook the rest of the dinner. Squeeze out the liquid before serving. You can pan cook them for a minute to warm them up, but take care not to overcook them, or they will get too soft and not feel like a noodle.)