How to Make It
Preheat oven to 375ºF. Stir together smoked paprika, cumin, salt, garlic powder, and cayenne in a small bowl.
Place chickpeas on a small rimmed baking sheet lined with several layers of paper towels; pat dry. Transfer dry chickpeas to a medium bowl; add 3 tablespoons of the oil and 2 tablespoons of the spice mixture, and stir to coat. Spread chickpeas in a single layer on a large rimmed baking sheet lined with parchment paper; reserve the bowl. Bake, stirring occasionally, until crisp, about 45 minutes.
While chickpeas bake, add chicken and remaining 3 tablespoons oil to bowl with remaining 2 tablespoons spice mixture; toss to coat. Arrange chicken in a single layer on a small rimmed baking sheet, and let stand at room temperature 30 minutes. Add chicken to oven during last 15 minutes of the chickpea baking time, and bake until a thermometer inserted into the center of a chicken thigh registers 165°F, about 15 minutes. Remove chickpeas and chicken from oven, and let stand 10 minutes. Shred chicken with two forks.
Whisk together oil, lemon juice, honey, salt, and pepper in a very large bowl. Add escarole, watercress, carrots, and radishes; toss gently to coat. Divide salad among 4 large plates; top evenly with chicken and crispy chickpeas and serve immediately.