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Preheat the oven to 400° F. Season the chicken with salt and pepper. Add the flour, paprika, cayenne, and 1 tablespoon of thyme to a shallow bowl. Dredge the chicken through the flour mixture and toss to coat.
Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon to a plate.
In the same skillet, add 1 tablespoon butter, then add the chicken. Sear on both sides until golden, 3-5 minutes per side. Add another tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet to a plate.
To the same skillet, add 1 more tablespoon of butter, the shallots, garlic, a tablespoon of thyme, and a pinch each of salt and pepper. Add the wine, then the broth. Simmer for 5 minutes, pour in the cream. Add the kale and gnocchi. Cook for 5 minutes, until the gnocchi float. Slide the chicken back into the skillet. Sprinkle over the parmesan. Transfer to the oven and cook, uncovered, for 10 minutes, until the sauce is bubbling around the chicken.
Serve the chicken, gnocchi, and sauce topped with bacon.