In a medium bowl, mix together 3 tablespoons olive oil, thyme, rosemary, salt and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes.
Preheat oven to 350°F.
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute the onion for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the Cherry, Berry and Kale and cook for 1 minute. Add the balsamic vinegar and chicken broth, and bring to a simmer. Remove from heat.
Arrange the chicken thighs in a casserole dish. Spread the fruit mixture evenly over the chicken.
Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F.