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Preheat the oven to 200°C/425°F (180°C fan).
Roast tomatoes - Toss the tomatoes with the oil, salt and pepper on a small tray. Roast 12 minutes, then cool on the tray.
Crispy chickpeas - Drain the chickpeas then spread on a tray (still wet). Bake 10 minutes (same time as tomatoes). Push the oven dried chickpeas to one side of the tray. Drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they're crispy.
Soften kale - Rub/scrunch the kale with the oil, salt and pepper in a large bowl. Set aside for 20 minutes.
Tahini dressing - Put the ingredients in a jug just large enough to fit the head of a stick blender. Blitz until smooth, using extra water if needed to loosen into a thick but pourable consistency.
Toss - Pour half the dressing over the kale and toss. Add onion, chicken and most of the tomatoes (save a few for decoration). Toss again.
Serve - Transfer into a serving bowl or individual bowls. Top with remaining tomatoes, all the chickpeas and eggs if using. Drizzle with remaining sauce then sprinkle with extra parmesan.