Sprinkle chicken with salt, pepper and chili powder. In a large saucepan, bring chicken broth to a boil; add seasoned chicken and cook for 10 minutes or until chicken juices run clear.
Melt the coconut oil in a large skillet over medium heat. Add green onions, red onion and garlic; sauté for 5 minutes or until caramelized.
Stir in the peppers and continue to cook until tender. Stir in coconut aminos then reduce heat and simmer for 5 minutes.
Shred the cooked chicken with two forks and add to the skillet.
Place kale in a large bowl; pour the warm chicken and sauce over the top. Top with almonds and then toss and serve.