Bring a medium-sized pot of lightly salted water to a boil. Put a colander in the sink. Rinse the asparagus and shallots. Cut the woody ends off the asparagus. Slice the shallot into rings.

In a mixing bowl combine the ketchup, brown sugar, chili powder, mustard, and vinegar. Whisk until incorporated. Season with a pinch of salt and pepper.

In a small bowl, toss the cut shallots in the flour until completely coated. Heat a medium pan and 2 Tbsp. olive oil over medium-high heat. When oil and pan are hot, add the shallots and cook, turning occasionally until golden brown and crispy, about 5-6 minutes. Remove from pan and place on a paper towel to soak up excess oil. Season with a pinch of salt and pepper while the shallots are still hot.

Add the asparagus to pot of boiling water and cook for 3-4 minutes, or until bright green. Drain in a colander and return asparagus to the pot. Return to low heat and add 2 tsp olive oil to the pot. Cook until asparagus is warm throughout and coated in olive oil. Season with a pinch of salt and pepper. Set aside.

Heat a grill or grill pan over medium heat. Season both sides of the chicken with a pinch of salt and pepper. Place the chicken on the grill and cook, turning occasionally, for 9-12 minutes. Brush chicken with glaze during the last minute of cooking, continue to turn to prevent burning. Chicken is done when it is firm to the touch and reaches an internal temperature of 165 degrees.

Place a chicken breast in the middle of the plate. Serve any remaining glaze on the side or brush onto chicken. Lay asparagus next to the chicken. Garnish asparagus with fried shallots and goat cheese crumbles.