Preheat oven to 400°F. Pat chickpeas very dry. Toss with 1 tbsp olive oil, smoked paprika, salt, and chili flakes. Spread on parchment and roast for 20–30 minutes until crunchy, shaking the pan halfway.

Butterfly and lightly pound chicken to 1/2" thickness. Season both sides with salt and pepper.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Rest for 5 minutes, then dice.

Bring a large pot of salted water to a boil. Cook fusilli to al dente per package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.

Remove kale stems and finely chop leaves. Put kale in a large bowl and massage gently with a little olive oil and pinch of salt until softened (1–2 minutes).

In a food processor, pulse about half the parmesan until finely grated. Add Greek yogurt, garlic, Dijon, Worcestershire, anchovy paste, and lemon juice. Pulse until smooth. Taste and season with salt and pepper.

Combine pasta, chicken, kale, and most of the roasted chickpeas in the bowl. Pour dressing over and toss until everything is evenly coated.

Top with remaining parmesan shavings and extra chickpeas for crunch. Serve immediately or chill for later.