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Prepare the dressing: Add the tahini, lemon juice, dijon mustard, garlic, salt, black pepper, and onion powder to a large mixing bowl and whisk to combine. Add up to 4 tablespoons of warm water, one at a time, to thin out the dressing to your desired texture. Set aside.
Cook the chicken: Pat the chicken dry with a paper towel and season on both sides with salt and black pepper. Heat the olive oil in a large skillet over medium heat until shimmering. Add the chicken and cook until browned and at an internal temperature of 165ºF, about 4 minutes per side. Rest on a cutting board for 10 minutes, then dice into small pieces.
Meanwhile, add the kale and chickpeas to the mixing bowl with the dressing and toss to combine. Mix in the grated parmesan and toss again.
Add the cooked and diced chicken to the kale salad, toss once again, and serve.