Combine the chicken with the marinade ingredients in a container or zip-top bag. Marinate for 4-12 hours.
Preheat the oven to 300°F.
Spread out the chickpeas on a baking sheet, blot dry with a paper towel and roast for 15 minutes, until crisp.
Increase the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 20 minutes. Rest the chicken, covered, for 5 minutes before slicing on the diagonal.
Meanwhile, heat 1 inch of oil in a wide skillet to 375°F. When hot, add the chickpeas and fry until golden brown. Remove to a paper towel-lined plate and immediately sprinkle with paprika, salt and sugar. Cool.
Heat a skillet over medium and cook the bacon until crisp, turning once. Transfer to a paper towel-lined plate and chop or crumble when cool.
In a small saucepan, melt the butter for the glaze over medium heat. Continue to cook over low until the butter is browned. Add the garlic and cook until toasted then remove from the heat and stir in the brown sugar, piri piri, lemon juice and cilantro. Season to taste with salt and pepper.
Add all of the vinaigrette ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
In a large bowl, toss together the romaine, frisee, spinach, fried chickpeas, crispy bacon, eggs, tomatoes, and dressing. Divide between plates and top with chicken breasts and glaze.