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Pat chicken dry with paper towels. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Brown chicken, 3 to 5 minutes per side; transfer to plate.
Add chard stems and bell peppers to fat left in pot and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Stir in broth, diced tomatoes and their juice, lentils, lemon zest, bay leaves, salt, and pepper, scraping up any browned bits, and bring to boil.
Nestle chicken into pot and add any accumulated juices. Cover, reduce heat to low, and simmer gently until chicken registers 160 degrees, 15 to 20 minutes.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones. Meanwhile, continue to simmer lentils, covered, until tender, 15 to 30 minutes.
Discard lemon zest and bay leaves. Stir in chicken and chard leaves and cook until chicken is heated through and chard is wilted, about 2 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Drizzle each individual portion with 2 teaspoons oil and serve with lemon wedges.