Preheat the oven to 350. Heat a medium dutch oven/pot over medium heat and add in olive oil. Pour in diced onion and cook, stirring occasionally, until it begins to soften (5-7 minutes). Add in minced ginger and garlic and stir until fragrant (1-2 minutes).
Add chicken and one tsp of salt. Break up ground chicken with a wooden cooking spoon and cook until beginning to brown (8-10 minutes). Transfer mixture to a medium sized mixing bowl.
Mix in chopped kale and prepared rice and set aside.
Pour in chopped tomatoes and one more tsp of salt. Bring to a soft boil and reduce heat to medium low and allow to simmer until tomatoes begin to break down. Spoon curry paste in and stir until well combined.
Add red pepper flakes, if using, and coconut milk.
Stir to combine. Simmer for 15 minutes. Taste and season with salt as needed.
Turn off heat and stir in 1/2 of chopped fresh herbs.
Start by adding two cups of curry sauce to chicken and rice mixture. Add more, 1/2 cup at a time, until desired consistency has been reached (if you want a saucier mixture, you may want to add up to 3 cups, or even more).
Arrange peppers in pot/dutch oven with curry sauce. Sauce should cover 1/4 - 1/2 of the peppers.
Spoon and pack curry chicken and rice mixture into peppers until they're completely full. If you have leftover mix, reserve for leftovers the next day.
Cover pot with foil and bake at 350 for one hour. Remove foil, increase heat to 450F and bake peppers for another 10 minutes.
Remove and serve with a good squeeze of lime and fresh chopped herbs.