In a bowl, whisk together juice, shallot, honey, salt and red pepper flakes. Add kale and toss to coat. Let sit 15-20 minutes. Mix in oil and marinate in the refrigerator for at least 2 hours or up to a day. In a dry pan, over medium heat, toast almonds, tossing constantly just until they start to brown, 1-2 minutes. Add toasted almonds, dates, and radish to the marinated kale, toss together, divide evenly on 4 plates. Shingle some sliced chicken over the salad, grate the frozen goat cheese over the chicken and salad. Enjoy!