Crispy Chicken and Chickpea Caesar Salad

• 2 chicken thigh fillets
• .25 cup plain flour
• 1 egg, whisked
• 1 cup cornflakes, crushed
• 200 g tin chickpeas, rinsed and patted dry
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 cup kale, finely chopped
• 2 cup lettuce
• 0.5 cup pickled red onion, thinly sliced
• 2 tbsp Greek yoghurt
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp capers or anchovy paste (optional)
• 0.25 cup grated Parmesan cheese