Add chicken thighs and salt to a large bag or bowl. Shake to coat and let sit at room temp for 15 minutes to season and come up to temperature.

Set your air fryer to 375°F (190°C) for 18 minutes. (If using boneless, skinless thighs, go for 10–12 minutes.) Place chicken skin-side up for best crisp.

Fill a small pot with water and ⅓–½ cup vinegar. Bring to a low boil. Crack eggs into ramekins and gently slip them into the swirling water. Poach for 2–3 minutes, then remove and set aside.

Add vinegar, honey mustard, mayo, pepper, and salt to a jar or Tupperware. Seal and shake like your life depends on it. Adjust if needed—if it’s too sharp, add a little more mayo and mustard in equal parts.

Heat a dry pan over medium-high heat. Add the corn and cook for 5 minutes, stirring occasionally, until lightly browned and sweet-smelling. Turn off heat.

Add kale to a mixing bowl with the dressing. Massage by hand for 2 full minutes—this breaks down the fibers and makes it tender and flavorful. Remove any tough stems as you go.

Once cooked, let chicken rest for a few minutes. Remove the bones (keep that crispy skin if you love texture) and slice into strips.

Return the corn pan to medium heat, add sliced chicken and seasoning. Toss together for 30 seconds to warm and flavor everything.

Plate the kale, top with warm chicken and corn, then place a poached egg in the center. Garnish with cilantro and a lime wedge. That’s it—you’re done.