Pre-heat the oven to 425 degrees F. Place the potatoes, onion, 2 tablespoons of the olive oil, salt and pepper in a large bowl and toss to coat. Place the onion and potatoes on a rimmed baking sheet lined with parchment paper. Bake the potatoes and onions for about 20 minutes or until lightly golden brown.

While the potatoes are cooking, combine the chicken thighs, chorizo, paprika, fresh herbs, maple syrup, and remaining olive oil in a large bowl and toss to coat. Remove the baking sheet from the oven and place the kale leaves on top of the potatoes, top with the chicken and chorizo and cook for another 20-25 minutes. The sheet pan is done when the chicken is golden brown and the internal temperature reaches 165 degrees F, using a meat thermometer.