Make the salad! In a small bowl combine all of the ingredients for the dressing. Let stand for at least 10 minutes.
Chop the bell peppers, cucumber and onion into ½-inch pieces.
In a large mixing bowl, combine the vegetables and chickpeas. Add the dressing and gently toss to coat. Refrigerate for at least 20 minutes for the flavors to combine. Serve chilled or at room temperature.
Meanwhile, make the chicken. In a small bowl, combine the smoked paprika, salt, garlic powder, and cayenne pepper (if using).
Rub each chicken breast with olive oil (a little goes a long way). Next, rub the breasts with the paprika mixture.Place your chicken breasts on the grill (whoop) or in a grill pan and cook for 6-8 minutes on each side (depending on thickness) until they are cooked through.