Place chicken between 2 sheets kitchen paper. Bash each thigh with the base of a saucepan until about 5mm (1/4in) thick.

Combine paprika with 2 tablespoons extra virgin olive oil and coat the chicken thoroughly. Season.

Heat a frying pan or skillet on medium high heat.

Sear chicken for 3 – 4 minutes. Add chickpeas, tomato and almonds.

Turn the chicken and sear for another 3 – 4 minutes or until cooked through. Divide chicken mixture between two plates and serve parsley / salad on the side.