Cut the eggplant into ½ inch thick cubes, and place them in a large skillet.
Dice the dark green parts of the green onions. Add to the skillet.
Heat on medium. Add the olive oil and stir. Cook for 5 minutes.
Dice the chicken breasts into ½ inch cubes.
Add to the skillet along with the salt, garam masala, and chutney. Stir until everything is evenly coated in chutney.
Remove the ribs from the Swiss chard, and slice the remainder of the leaves into ½ inch x 1-inch ribbons. Add to the pan.
Cook on medium heat until the eggplant is soft and the chicken is fully cooked (no longer pink and cuts easily). Stir every 10 minutes until the dish is done, approximately 30 minutes.