Preheat oven to 450°. In small bowl, stir hummus and lemon zest.
Drizzle 2 tablespoons oil in bottom of 13 x 9-inch baking dish. Place chicken in prepared dish; spread with hummus mixture to coat. Bake chicken 25 minutes or until internal temperature reaches 165°.
Strip kale leaves from their stems; discard stems and thinly slice leaves crosswise. In large bowl, whisk garlic, lemon juice, soy sauce, salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add kale; using hands, massage garlic mixture into kale to coat. Fold in tomatoes and cheese. Makes about 4 cups.
Serve chicken over salad garnished with lemon wedges, if desired.
