Preheat the oven to 425 degrees. \nAdd the chicken and ½ cup Korea sauce to a large mixing bowl or resealable Ziploc bag. Toss to coat. Set aside to marinate while you prepare the rest of the ingredients. \nPeel the sweet potatoes and cut into ½-inch cubes. Slice the mushrooms into ¼-inch thick slices. Thinly slice the shallots and garlic into thin rounds. Place all vegetables in a large bowl and toss with ¼ cup Korea sauce until well coated. \nSpread vegetables in a single layer on a parchment-lined baking sheet. Nestle the chicken, skin-side up, alongside the vegetables on the baking sheet. Sprinkle the entire tray with kosher salt. \nTransfer to the oven and bake until the chicken is cooked through and vegetables are softened, about 20-25 minutes. \nMeanwhile, toss the kale in remaining ¼ cup Korea sauce. \nRemove baking sheet from the oven and disperse kale over the cooked vegetables, being careful not to cover the chicken entirely. Continue cooking until the chicken skin is deep brown and kale is wilted, about 2-4 minutes more. \nTransfer to serving plates and top with sliced almonds and fresh parsley leaves.