Drain and rinse the chickpeas. In a medium saucepan, combine chickpeas with 2 cups water, 2 minced garlic cloves, 1 teaspoon cumin, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15 minutes until chickpeas are tender and flavors meld. Reserve 1/2 cup cooking liquid before draining.

While chickpeas simmer, prepare the yogurt sauce. In a mixing bowl, combine Greek yogurt with 3 minced garlic cloves, 2 tablespoons lemon juice, 1/4 teaspoon salt, and the reserved chickpea cooking liquid. Whisk until smooth and pourable. Set aside.

Cut pita bread into bite-sized triangles. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Fry pita pieces in batches until golden brown and crispy, about 2 minutes per side. Drain on paper towels.

In a small skillet, melt butter over medium heat. Add paprika and stir for 30 seconds until fragrant. Remove from heat.

To assemble, arrange crispy pita pieces in a single layer on a large serving platter. Spread the warm chickpeas evenly over the bread. Pour the yogurt sauce over the chickpeas, allowing it to seep into the layers.

Drizzle the paprika butter over the top. Garnish generously with fresh parsley and serve immediately while the bread retains its crunch.