1. Over medium high heat, add oil to a wide and deep saucepan. When the oil is hot, place the chicken in the pan and cook until no longer pink.
2. Set the chicken on the side, add more oil to the pan if needed and then sauté the onion until translucent. Add the garlic and sauté for one more minute. Add the potatoes and cook over medium heat until they begin to soften.
3. Return the chicken to the pan and add the curry powder, ginger, paprika, cumin, salt, and lime juice. Mix. Then add the chickpeas and coconut milk. Bring to a boil, let boil for 5 minutes, then reduce to low, cover and let simmer for 30 minutes.
4. Serve with rice and naan.