Grind a little salt and pepper over the diced chicken and gently massage it into the chicken using your hands.
Gently heat 1 tablespoon of the olive oil in a large casserole pot / large saucepan over a medium heat, add the chicken and brown, stirring for about 5 minutes until no longer pink.
Remove the chicken from the pan with a slotted spoon and set aside.
Add the remaining tablespoon of olive oil to the pan again heating it gently.
Add the garlic, smoked paprika, cumin powder, drained chickpeas, tomatoes, chicken stock and tomato puree to the pan and stir well together for about 2 minutes.
Add the cooked chicken back to the pan, bring to the boil then turn down to simmer for 10 - 15 minutes until sauce has thickened.
Season with additional salt and pepper to taste and serve.