Preheat the oven to 425 degrees F.
Toss the apple wedges and kale with 3 tablespoons vegetable oil and 3/4 teaspoon salt on a rimmed baking sheet. Roast, stirring occasionally, until the apples are tender and the kale is crisp, about 20 minutes.
Whisk together the almond butter, milk, honey and 1 teaspoon salt in a small bowl.
Dredge the chicken in the flour, coat with the almond butter mixture, then roll in the panko breadcrumbs.
Heat 1/2 inch vegetable oil in a large skillet over medium-high heat to 350 degrees F. Pan fry the chicken, adjusting the heat as necessary to prevent burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and lemon wedges.