Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. In a medium pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the chopped kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine. Cover to keep warm. 

While the rice cooks, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 

While the rice continues to cook, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped olives and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until most of the liquid has cooked off and the chicken is cooked through. Turn off the heat. 

While the chicken cooks, in a bowl, combine the mayonnaise, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Add the crème fraîche to the pot of saffron rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken (including any liquid from the pan) over the finished saffron rice. Top with the aioli. Enjoy!