Season the Chicken: In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Rub the mixture evenly over the chicken thighs.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from the skillet and set aside.
Crisp the Chickpeas: In the same skillet, heat the remaining tablespoon of olive oil. Add the chickpeas and season with a pinch of salt and paprika. Cook for 8-10 minutes, stirring occasionally, until the chickpeas are golden and crispy.
Prepare the Salad:
Assemble the Greens: In a large salad bowl, combine the escarole, cherry tomatoes, red onion, and feta cheese. Toss gently to combine.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
Assemble the Dish:
Slice the Chicken: Slice the cooked chicken thighs into thin strips.
Combine the Components: Arrange the salad on plates or a large serving platter. Top with sliced chicken and crispy chickpeas. Drizzle the dressing evenly over the salad.
Garnish: Sprinkle fresh parsley over the top for a pop of color and added flavor.