Heat a cast iron (or heavy bottom skillet) over medium heat. Season your chicken with the Chicago Steak Seasoning. Add coconut oil to pan. Add chicken and reduce heat slightly. Cook 5-6 minutes. Flip and cook another 5-6 minutes or until the chicken is cooked through.
Remove chicken from heat and rest about 5 minutes. Dice and add to a large mixing bowl.
Remove the kale leaves from the stems. Thinly slice the kale. Add to bowl with chicken. Dress with desired amount of Caesar Lover's Salad Dressing. Set aside.
Spray a small dish with cooking spray. Set aside. Add pepitas to a small skillet over medium heat. Stir occasionally. When pepitas are slightly brown, add honey, cayenne, and salt. Stir for about 10-30 seconds. Transfer pepitas to greased dish to cool.
To serve, place desired amount of kale/ chicken/ dressing mixture into a dish. Drizzle with sriracha, sprinkle parmesan, and top with candied pepitas. All hail Caesar!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/spicy-kale-caesar-with-chicken-and-candied-pepitas/