1. Prepare the Chicken: Start by cutting your boneless, skinless chicken breasts into uniform 1-inch cubes. In a medium bowl, toss the chicken cubes with garlic powder, onion powder, salt, and black pepper until they are well coated.

2. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides and mostly cooked through. Remove the chicken from the skillet and set it aside on a plate.

3. Build the Creamy Sauce: Reduce the heat to medium. Add the softened cream cheese to the same skillet. Stir constantly, breaking it up with a spoon, until it begins to melt and smooth out. Gradually whisk in the chicken broth, then the milk, stirring until the sauce is smooth and creamy with no lumps of cream cheese remaining. This should take about 2-3 minutes.

4. Incorporate the Kale: Add the chopped kale to the skillet with the sauce. Use tongs to gently toss the kale, coating it in the sauce. Continue to cook, stirring frequently, for 3-5 minutes, or until the kale has wilted significantly and is tender.

5. Combine and Simmer: Return the browned chicken to the skillet with the sauce and wilted kale. Stir everything together gently to ensure the chicken is fully coated in the creamy sauce. Let it simmer for another 2-3 minutes, allowing the chicken to finish cooking through and the flavors to meld beautifully. The sauce should thicken slightly.

6. Serve Warm: Once the chicken is cooked through and the sauce is bubbling gently, remove the skillet from the heat. Taste and adjust seasonings if needed. Serve immediately, garnished with a sprinkle of grated Parmesan cheese if desired.