In a large pot or Dutch oven, heat just half of the oil over medium-high heat. Add the diced chicken thighs and cook for 3-4 minutes, until lightly browned (it does not need to be fully cooked). Remove from the pot and set aside.

Add the remaining oil to the pot, then add the bell pepper and onion. Cook for 5-7 minutes, until softened.

Stir in the sweet potato, spices, and a pinch of salt and pepper. Cook for 1 minute, until fragrant.

Add the diced tomatoes, water, chickpeas, and the partially cooked chicken. Stir to combine, bring to a simmer, and cover. Cook for about 15 minutes, until the sweet potatoes are tender and the chicken is fully cooked.

Stir in the frozen spinach and cook for 2-3 minutes, until heated through. If needed, add a little extra water to reach your desired consistency.

Season to taste with salt and pepper and serve.