Toss the chicken with some olive oil and sprinkle with salt, pepper and some smoked paprika. Grill 5-6 minutes per side, flipping just once, until it reaches an internal temperature of 160-165° F.
Heat some olive oil in a large skillet over medium heat. Stir in the chopped shallot and cook3-4 minutes until almost tender. Add the chopped chard stems and cook, stirring, for 6-7 minutes, until tender. Fold in the chard leaves and toss to coat in oil. Cook until the leaves are wilted and cooked through. Season with salt and pepper.
Serve the chard and the grilled chicken sprinkled with some Parmesan cheese.