Preheat your oven to 400o and turn on your waffle iron.
Preheat a large skillet or Dutch oven over medium heat for 2-3 minutes. Add the olive oil and stir in the diced onions for 4-5 minutes, until they begin to soften. Next add the garlic and stir for 1 minute to release their aroma, then add the tomato paste, making sure it mixes evenly across the pan.
At this point add the vinegar, agave nectar, vegetable stock and the kale, and turn the heat up to high. Stir for 3-4 minutes until the kale wilts by more than half. When the liquid in the pan is evaporated by 50% turn the heat back down to medium, stir and let simmer until the kale stems are tender and the liquid is almost gone. Season with salt, pepper and chili flakes then turn off the heat and set aside until ready to eat.
Arrange the frozen nuggets on a baking sheet and place in the oven for 15 minutes, flipping them once, half way through. Once the nuggets are crispy, transfer them to a mixing bowl and toss with your favorite buffalo or hot sauce, then serve immediately. Prepare waffles according to directions.
Build your chick’n and waffles on a plate. With a slotted spoon, portion a nice helping of braised kale on one side of your plate. Next, grab one or two waffles (or three!) and spread some vegan butter across them, followed by a drizzle of maple syrup. Finally, complete your dish with 4-6 nuggets and dig in!