Heat a large, deep frying pan or skillet over medium-high heat. Spray it with cooking spray.
Add the chopped onions and cook until they become soft and translucent, about 2-3 minutes.
Stir in the garlic and grated ginger. Sauté for another minute or until fragrant.
Add the diced chicken pieces to the pan. Cook, stirring frequently, until the chicken is lightly browned on all sides.
Sprinkle the ground cumin, ground coriander, ground turmeric, paprika, and chili powder over the chicken. Stir well to coat the chicken evenly with the spices.
Add the diced bell peppers to the pan and cook for another 2-3 minutes until they begin to soften.
Pour in the canned chopped tomatoes, lime juice and chicken stock. Stir to combine all the ingredients.
Add the drained and rinsed chickpeas to the pan. Season with salt and black pepper to taste. Stir everything together.
Reduce the heat to medium-low, cover the pan, and let the curry simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally.
Taste the curry and adjust the seasoning or spice level as desired. Stir through the yoghurt.
Serve over rice or with your choice of side.