Heat an outdoor grill or a grill pan over medium-high.
Zest and halve the lemons. In a medium bowl, combine the zest, parsley, 5 tbsp. EVOO, the thyme, garlic and crushed red pepper. Add the chicken; turn to coat. Season with salt and pepper. Grill, turning, until cooked through, 12 to 15 minutes.
Drizzle the cut sides of the lemons with EVOO. Grill, cut side down, until charred, about 4 minutes. Squeeze the juice from 1 lemon over the chicken; slice the chicken.
In a large bowl, toss the kale, chickpeas, cheese, peppers, onion and celery with the juice from the remaining lemon and about 3 tbsp. EVOO; season. Serve the chicken with the salad.