1. Start by pouring half the can of coconut milk over the cubed chicken. Allow to marinate for a bit, the longer the better.
2. Add oil to a pot on medium heat. Add in the sweet potatoes, chickpeas, garlic, ginger, and tomato paste. Cook for about a minute then pour in the water. Cover and allow to cook to soften a bit more. Check often so it doesn’t burn.
3. Once water is evaporated, lower the flame and add in the coconut milk and salt. Keep cooking till the sweet potatoes are almost fully soft.
4. Next, add the chicken in with the coconut milk it was marinating in and cook about 15 minutes on medium/low heat till the chicken is fully cooked through. At the end, add in the lime juice. Serve over jasmine rice (see below).