Melt the butter over medium heat in a medium sized stock pot. Add the onion, apple, and a few pinches of salt, and cook, stirring, until golden and lightly caramelized, 20 to 25 minutes. Add the white wine and let reduce by half, about 3 minutes. Add tahini and stir to incorporate.
Reserve ¼ cup chickpeas for serving, then add the rest of the chickpeas, chicken stock, and the 1½ teaspoons salt to the onion mixture, bring to a boil, reduce the heat to low and simmer until the liquid thickens slightly, 8 to 10 minutes.
Next, using an immersion blender or a regular blender (work in batches if you need to), blend the soup until smooth, season with more salt to taste. Return back to the pot and keep warm.
Make the smoky shrimp: Heat a large dry sauté pan over high heat. While the pan is heating up, in a large bowl whisk the oil, paprika, and salt, then add the shrimp and toss it to coat. Working in batches if you need to, sear the shrimp until caramelized and cooked through, 1 to 2 minutes per side.
Remove the shrimp from the skillet, then add the stock and cook, scraping the skillet, until the liquid reduces to about ⅓ cup, 1 to 2 minutes. Stack 3 to 4 shrimp in the center of each bowl, pour soup all around but leave some shrimp showing, then drizzle with the pan sauce. Garnish with chives.