Season the chicken. Pat chicken dry. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Let it rest while you heat the pan or grill.

Crisp the chickpeas. Toss drained chickpeas with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast at 425°F (220°C) for 18–22 minutes, shaking the pan once, until golden and crisp. For stovetop, pan-fry over medium heat for 10–12 minutes.

Cook the chicken. Grill over medium-high heat 5–7 minutes per side, or sear in a hot skillet 6–7 minutes per side, until the internal temperature reaches 165°F (74°C). Rest 5–10 minutes, then slice or dice.

Make the dressing. In a bowl, whisk Greek yogurt, anchovy (or miso), minced garlic, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, Dijon, Worcestershire, 2 tablespoons olive oil, and 1/4–1/2 cup finely grated Parmesan. Thin with a splash of water if needed. Season with salt and pepper to taste.

Prep the greens. Wash and dry romaine thoroughly for maximum crunch. Chop into bite-size pieces. If using kale, massage it with a teaspoon of olive oil and a pinch of salt for 30 seconds to soften.

Assemble the bowls. In each bowl, add a generous bed of greens. Top with sliced chicken, a handful of crispy chickpeas, extra Parmesan, and any add-ins like cherry tomatoes, avocado, or a scoop of cooked quinoa.

Dress and finish. Spoon over the Caesar dressing just before serving. Add a squeeze of fresh lemon and a crack of black pepper. If you like extra crunch, finish with a few whole-grain croutons.