Cook quinoa as directed on package; set aside.

Cut chicken into 1-in. pieces.  Peel and dice sweet potatoes.  Chop onion and bell pepper; mince garlic.

Heat the oil in a large Dutch oven over medium-high.  Sprinkle chicken with salt and pepper. Cook, turning to brown on all sides, until cooked through; about 5 minutes.  Place chicken in a bowl (do not wipe out pan).

Add sweet potatoes, onion, and bell pepper to pan; cook, stirring occasionally, for 3 minutes. Add garlic; cook for another minute.  Stir in curry paste and kale; cook until kale wilts, about 2 minutes.  Stir in coconut milk and broth and bring to a boil.  Reduce heat; cover and cook until potatoes are tender, about 15 minutes.  Return chicken to pan and heat through.

Divide quinoa among 4 shallow bowls.  Top evenly with chicken mixture and cilantro leaves. Serve with pear slices on the side.