Chicken with Kale and Freekeh-Lentil Pilaf

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 1 cup cooked freekeh
• 2 teaspoons whole grain mustard
• 1 pound kale, large center ribs and stems removed, torn into pieces
• 1/2 cup Sherry vinegar
• 1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2"-thick cutlets
• 2 teaspoons fresh lemon juice
• 2 small garlic cloves, minced
• 2 tablespoons cumin seeds
• 4 tablespoons (or more) olive oil, divided
• 1 garlic clove, smashed
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped Hunza raisins
• Kosher salt
• 1 cup cooked lentils