Combine all the ingredients for the chicken rub in a small bowl and stir until well blended.
Rub the spice mixture onto both sides of each piece of chicken until well coated.
Place chicken in an 8×8 or 9×9 baking dish and cover with aluminum foil. Cook chicken for 30 minutes until done.
Once the chicken has cooled, chop into bite size pieces.
Meanwhile, bring the chicken broth to a boil in a medium pot. Add in the rice, sun-dried tomatoes, garlic, salt and kale. Bring to a boil and then reduce to a simmer and cover. Simmer on low for about 20 minutes until all the liquid has been absorbed. When done, remove from heat and fluff with a fork.
In a saucepan, add the black beans and cook on medium for about 10 minutes until hot.
Now you are ready to put the bowls together! Fill 4 bowls with about 1 cup of the cooked rice mixture. Top with equal amounts of chopped chicken, black beans, feta cheese, and kalamata olives.