Combine chicken, half of sesame oil, half of soy sauce, lime zest, and ginger together in a resealable bag. Gently shake to coat. Refrigerate for 1 to 24 hours. Note: I like to make this recipe a day ahead.
In a small bowl combine remaining oil, soy sauce, rice wine vinegar and honey. Mix well.
Place kale, salad dressing and red pepper flakes into another resealable bag and gently shake to combine. Refrigerate the dressed salad until ready to use.
To make tacos, first preheat grill to medium-high heat. Remove chicken from bag and shake off any additional marinade. Discard bag.
Grill chicken for 5 - 7 minutes per side, depending on thickness of breast. Remove from grill and let it rest.
Slice chicken into thin strips. Fill each jicama tortilla with chicken and a generous amount of kale.