Preheat an oven to 375 degrees F and grease 9x13 casserole dish with olive oil.
Place the diced chicken on the bottom of the casserole dish and lightly season with salt and pepper.
Cook the bacon in a skillet over medium high heat until it is cooked. Remove from skillet and set aside and slice.
Add the sliced onion to the pan with the bacon grease. Saute for 7-10 minutes, until it is caramelized and remove from pan.
Wash your kale, removed from ribs and place in a large bowl. Add olive oil to the kale and massage it for about 2 minutes, until it has started to soften and darken.
Add to the bowl the sweet potatoes, garlic, and rosemary. Toss to mix, then top the chicken with the mixture.
Cover the casserole dish with foil and bake for 40 minutes.
Once the 40 minutes is up, remove the foil from the casserole dish and top the casserole with the caramelized onions and bacon. Bake for an additional 10-15 minutes, or until the chicken is no longer pink and the sweet potatoes are soft.
Remove from oven and let cool. Top with fresh rosemary, serve and enjoy!