Cut chicken breast in strips and season with salt and pepper.
In a large pan sear chicken strips in olive oil until just sealed but not completely cooked, approximately for 5-7 minutes. Remove to a plate.
Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove to a plate and set aside.
Reduce the heat to low and add chopped onion. Cook for 10 minutes until soft, add garlic and continue cooking for 1 minute.
Add paprika and flour, stir to combine until you have a red paste.
Whisk chicken stock in until the paste is completely blended into it. You might want to add 1/2 cup first and whisk, then the rest of the stock to avoid lumps.
Add diced tomatoes.
Return chicken to the pan and add chickpeas. Bring to a boil, then turn the heat down, cover with a lid and simmer for 20 minutes.
After 20 minutes uncover your chicken paprikash, stir in sour cream, add red peppers and take off the heat immediately to avoid sour cream separating.
Taste and add more salt if necessary.
Serve sprinkled with chopped flat leaf parsley and steaming rice or noodles.