Piri-Piri Chicken Stew With Kale

Name: Piri-Piri Chicken Stew With Kale
Cuisine: American, Asian
Ingredients: 2 large red bell peppers, cut into 3" pieces; 1 medium onion, thinly sliced; 2 Fresno chiles, halved crosswise; 3 red Thai chiles, halved crosswise; 5 garlic cloves; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; Zest and juice of 1 lemon; 2 Tbsp. apple cider vinegar; 1 Tbsp. paprika; 1 tsp. dried thyme; ½ tsp. dried oregano; 1 tsp. freshly ground pepper, divided; 3 lb. skinless, boneless chicken thighs, cut into 3" pieces; 1 bunch Tuscan kale, ribs and stems finely chopped, leaves coarsely chopped; 1 13.5-oz. can unsweetened coconut milk; 2 tsp. honey; Sliced red chiles, toasted bread, and lemon wedges (for serving)