Pat the chicken thighs dry with a paper towel, and season with all the spices on both sides of the chicken.
Air fry the chicken thighs for 45 minutes at 400 degrees.
In a cast iron skillet, brown the shallots and garlic for 5 minutes. Add the grape tomatoes, and let them cook until the skin begins to blister and the tomatoes have softened. This will take approximately 10 minutes or so.
Add the sun-dried tomatoes and artichokes, and let the mixture cook together for 5-7 minutes.
Add the chicken broth, and let the sauce simmer for 10 minutes.
Add the heavy whipping cream, red chilli flakes, and salt and pepper, and reduce the heat to low. Let the sauce simmer for another 10 minutes.
Add the kale, and the chicken thighs once done cooking, and cook together for 5-7 minutes. Serve with mashed potatoes, pasta, and your vegetable of choice!