Preheat your oven to 400°F (200°C). Drain, rinse, and thoroughly dry the chickpeas. Toss with olive oil, smoked paprika, and salt. Bake for 20-30 minutes until crispy and golden.

Flatten the boneless chicken breasts for even cooking. Season with salt and pepper, heat a skillet with olive oil, and cook for 3-4 minutes on each side until golden.

Bring a pot of salted water to a boil, add fusilli pasta, and cook until al dente (8-10 minutes). Drain and rinse under cold water.

Wash the kale under cold water, remove stems, and finely chop the leaves. Set aside.

In a food processor, blend parmesan cheese, Greek yogurt, garlic, Dijon mustard, Worcestershire sauce, anchovy paste, and lemon juice until smooth. Adjust seasoning.

In a large bowl, toss together kale, cooked fusilli, and grilled chicken. Drizzle with dressing and toss to coat. Top with crispy chickpeas and remaining parmesan.