Start by combining all the spices with the olive oil. Mix well. Add the chicken and rub well. Let marinate for an hour an up to overnight.
In a grill pan, grill the chicken on high heat for 2 minutes per side to get some grill marks.
Now take all the vegetables and saute in the canola oil for 4 - 5 minutes. Add in the chicken and the stock and set for 35 - 40 minutes.
That's it. Serve over a red pepper sauce, top with pickled red onions and an avocado creama. Enjoy!