Make Olio Piccante: In a small saucepan, combine oil, chiles, pepper flakes and paprika; bring just to a simmer over medium heat. Pour into a heatproof bowl and let cool, then cover and refrigerate at least 8 hours or overnight. Strain and refrigerate oil in a tightly sealed jar until ready to use or up to 10 days.

In a food processor, combine bread crumbs, garlic, 1/3 cup olive oil, the parsley and anchovies; process until smooth.

Rinse chicken and pat dry. Place in a large bowl and coat well with bread-crumb mixture. On a baking sheet, arrange chicken in a single layer and refrigerate 15 min.

Heat grill to medium-high. Grill chicken, skinned side up, turning once, until cooked through, about 15 min.

Meanwhile, bring a large pot of salted water to a boil; add snap peas and blanch until just bright green. Transfer to a bowl of ice and cold water to stop cooking; drain and set aside.

Heat remaining 1 tbsp olive oil in a 10- to 12-inch saute pan over medium heat. Add shallot and anchovy paste; cook, stirring occasionally, until shallot is softened, about 5 min. Add snap peas and cook, stirring, until just heated through. Transfer to a large serving platter. Arrange chicken over snap peas, drizzle with Olio Piccante and serve. Makes 6 servings.