Preheat your oven to 400°F (200°C). Drain, rinse, and dry the chickpeas. Toss with olive oil, smoked paprika, salt, and optional chili flakes. Spread on a baking sheet and bake for 20-30 minutes until golden and crispy, tossing halfway through.

Butterfly the chicken and pound to an even thickness. Season generously with salt. Heat olive oil in a skillet over medium-high heat and sear chicken for 3–4 minutes on each side until golden and cooked through. Remove and dice into bite-sized pieces.

Bring a pot of salted water to a boil. Add fusilli and cook according to package instructions until al dente, typically 8-10 minutes. Drain and rinse under cold water. Set aside.

Remove thick stems from kale and finely chop leaves. Add cooled pasta and diced chicken to a large mixing bowl with kale.

In a food processor, blend half of the grated Parmesan, Greek yogurt, minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste, and lemon juice until smooth. Season with salt and pepper.

Pour dressing over the kale, pasta, and chicken mixture. Toss gently to coat everything in the creamy dressing.

Transfer to a serving platter, top with crispy chickpeas and remaining Parmesan. Serve chilled or at room temperature.