In a large resealable freezer bag, mix together olive oil, lime juice, salt, cumin, garlic and chili powder. Set aside.
For the chicken breasts, slice them longways to get 2 thinner slices and firmly pound the chicken using the smooth side of a meat tenderizer. I was able to get a total of 7 chicken cutlets.
Place the chicken cutlets into the resealable freezer bag and shake to completely coat them in the marinade. Allow chicken to marinate for one hour.
While chicken is marinating, heat 1 tbsp olive oil in a skillet over medium-high heat. Add in onions, kale and a pinch of salt and pepper. Saute for 10 minutes until onions are translucent and beginning to caramelize.
Once chicken has marinated, preheat oven to 375 degrees.
Evenly place a scoop of the onion and kale mixture and a pinch of shredded cheese in the middle of the chicken cutlet. Roll up both sides and secure with a toothpick. Place roll ups into a 2-quart baking dish or larger. Repeat this step until all the cutlets have been rolled up.