Preheat oven to 450°F. Combine coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sprinkle evenly over both sides of chicken. Heat a large cast-iron or other ovenproof skillet over medium heat. Add oil to pan; swirl to coat. Add chicken to pan, skin side down. Cook 8 minutes or until skin is lightly browned; remove chicken from pan. Add onion, garlic, and remaining 1/4 teaspoon each salt and pepper to drippings in pan; cook 3 minutes or until onion is softened. Add half of kale; cover and cook 2 minutes or until lightly wilted. Stir and add remaining kale; cover and cook 2 minutes or until lightly wilted. Stir. Add chickpeas and top with chicken, skin side up. Bake, uncovered, at 450°F until a thermometer inserted into chicken registers 165°F, 10 to 12 minutes.