Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil. Rinse the red peppers and dry them with a towel. Bake the red peppers for 22-25 minutes, or until the outer skin is charred.

As the peppers are roasting, cook the millet. Toast the millet in a saucepan for 4-5 minutes over medium-high heat. When you start to hear popping, turn down the heat a little, and stir the millet constantly so that it doesn't burn.

Pour in the two cups of water and a pinch of salt, and bring the water to boil. When the water is nearly evaporated, cover the saucepan with a lid, turn down the heat to medium-low, and let the millet continue cooking until the water is completely evaporated. This should take a few more minutes. Turn off the heat and leave the saucepan covered until you are ready to serve it.

When the peppers are done roasting, cover the peppers with foil for 10 minutes to let it set. When the peppers are cool enough to handle, remove the outer skin, the stem, and the seeds.

Sauté the onions over a small skillet with 2 tablespoons of olive oil. When the onions start to brown, add the minced garlic, and let them cook until the onions start to turn translucent.

Blend all the ingredients for the sauce together, except for the last two. Thicken the sauce by pouring it into a saucepan and heating it on medium-low heat. When the sauce starts to bubble, mix in the Gruyère and cayenne pepper. Turn off the heat.

Heat a large sauté pan with 1 and 1/2 tablespoons of olive oil to cook the swiss chard. When the pan is hot, add the chopped swiss chard and cook covered for a few minutes.

Serve the dish by mixing some of the millet, swiss chard, chicken, and the sauce together. Top with pine nuts for garnish.