Lemony Kale Salad

In a large bowl, whisk together the lemon juice, Dijon mustard, lemon zest, crushed red pepper flakes, and 1 teaspoon of kosher salt with a few grinds of black pepper until well mixed. Gradually incorporate 3 tablespoons of olive oil, whisking until emulsified. Add the sliced kale and toss thoroughly to coat. Allow the kale to marinate at room temperature for at least 15 minutes or refrigerate for up to 8 hours to soften and develop flavor.

Meanwhile, preheat the air fryer to 350°F. Combine the panko breadcrumbs, 2 tablespoons of olive oil, a pinch of salt, and a few grinds of black pepper in a 6- to 7-inch baking dish. Place the dish in the air fryer basket and cook for 4 to 6 minutes, stirring midway, until the panko turns golden. Remove, mix in Pecorino Romano, and set aside.

Chicken Thighs

Preheat the air fryer to 400°F. Thoroughly pat the chicken thighs dry with paper towels to remove surface moisture and encourage crisping. On the meat side, rub the chicken with lemon zest and season generously with kosher salt and black pepper. Flip the thighs skin-side up, lightly coat with olive oil, and season again. Arrange the thighs in the air fryer basket, leaving space between pieces for even airflow. Cook for 22 to 25 minutes, or until the skin is crisp and the meat is fully cooked.

Salsa Verde

While the chicken cooks, finely chop the capers, anchovies (if using), garlic, and a pinch of salt, then mash the mixture into a smooth paste using the flat edge of a knife. Transfer to a bowl, then mix in olive oil, red wine vinegar, and lemon zest. Stir in the parsley, basil, and chives until evenly combined. Taste and adjust seasoning if necessary.

Assembly

Toss the kale salad once more, topping it with the toasted panko and an additional sprinkle of Pecorino. Arrange the chicken thighs on a serving platter and spoon the salsa verde generously over the top. Serve immediately alongside the kale salad.