Let's cook.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add chopped onion to the skillet and cook over medium heat until softened, about 3-5 minutes.
Stir in minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Return the browned chicken to the skillet. Add diced tomatoes (undrained), rinsed and drained chickpeas, chicken broth, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
Uncover and cook for an additional 5 minutes, allowing the sauce to thicken slightly.
Garnish with fresh chopped cilantro before serving.
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