Heat a dutch oven or large pot over medium heat and add the olive oil to the pot. Once the oil is hot, cook the onions and 1/2 teaspoon of the salt, stirring occasionally, for 7 to 8 minutes until they are tender and lightly browned.
Add the garlic and cook for an additional minute.
Add the coconut milk, water, coconut sugar, curry powder, smoked paprika to the pot and stir to combine.
Add the diced tomatoes, kale, chickpeas and remaining 1 1/2 teaspoons of the salt to the pot and cook, covered for 5 minutes until the kale has softened.
Add the Medjool dates to the pot and cook for an additional 2 minutes.
To serve portion the rice into a bowl and pour the Kale + Chickpea Curry over top. Top with the cilantro and slivered almonds.