Marinate the chicken. Slice each chicken breast in half lengthways to create two thin cutlets, then cut them in half again to make four smaller pieces. In a large bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon fish sauce, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, and ½ teaspoon salt. Add the chicken and toss to coat. Set aside to marinate while you prep everything else.

Make the crispy chickpeas. Drain the chickpeas, then toss them with ½ tablespoon olive oil, ½ teaspoon salt, and 1 teaspoon smoked paprika. Air fryer: Cook at 400°F (200°C) for 15 to 20 minutes, shaking the basket halfway. Oven: Spread on a baking tray and bake at 425°F (220°C) for 25 to 30 minutes, stirring halfway, until golden and crunchy.

Cook the chicken and bacon. You can cook these together for ease. Air fryer: Place the marinated chicken and bacon in the basket and air fry at 400°F (200°C) for 8 minutes. Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, arrange the chicken and bacon on the tray, and roast for 18 to 20 minutes, until the chicken is cooked through and starting to char, and the bacon is gorgeously crispy.

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente (check your packet for timing - it usually takes about 8 minutes). Drain the pasta, rinse under cold water, and transfer to a large mixing bowl, ready for the rest of your salad ingredients.

Make the Caesar dressing. In a small bowl, mix ½ cup Greek yogurt, ½ cup mayonnaise, 1 teaspoon fish sauce, 1 teaspoon Dijon mustard, 1 teaspoon white miso paste, 1 tablespoon lemon juice, ½ cup grated Parmesan, and a generous grind of black pepper. Stir until smooth and creamy.

Assemble the salad. Chop the cooked chicken and bacon into bite-sized pieces. Add to the bowl with the pasta, then toss in the kale, chives, crispy chickpeas, and the extra grated parmesan. Drizzle over the dressing and mix well to combine.