Heat skillet, heat the ghee over medium-high heat. Add the chicken, seasoning with salt and pepper to taste. Cook for 5 to 6 minutes on each side, until no longer pink in the center. Set aside to allow chicken to cool then slice.
In the same skillet add in the kale through lemon juice and cook until the greens are wilted and the mushrooms are just tender. Place the sliced chicken over the salad, top with avocado and serve.