Warm rice in a steamer or microwave. Transfer to a large bowl and set aside.
Heat 1/2 tablespoon of olive oil in a skillet set over medium heat. Add garlic and cook until softened, then top with kale. Cook until kale is wilted and garlic is golden brown.
Add kale mixture, pistachios, cranberries, red onion, avocado oil, 1 teaspoon salt and 1 teaspoon pepper to the rice. Mix until thoroughly combined. Cover and set aside.
Return skillet to heat and add remaining 1/2 tablespoon olive oil. Mix remaining salt and pepper together. Sprinkle on both sides of chicken.
Add chicken thighs to skillet. Cook for 8 to 10 minutes, until the fat has rendered and the chicken is golden and crisp. Flip and cook for another 10 minutes until golden brown and cooked through.
Serve the chicken over the rice salad.