Place the potatoes in a large pot, cover with hot water and boil till tender - around 20 minutes. Remove from pot when tender and set aside to cool slightly.
Whle the potatoes are cooking, add the olive oil to a large pan and set on medium heat. Add the sliced onions and fry till translucent.
Increase the heat to high and add the chicken to the pan. Brown the chicken evenly.
Reduce the heat and add the garlic and chilli flakes. Fry for a minute or two.
Add the herbs, paprika (both types) and season to taste with salt and freshly ground black pepper.
Add the veggies one type at a time and give your mixture some time to get back up to heat after each addition.
Add the tin of cherry tomatoes and half a tin of water and let the mixture simmer for 10 minutes or until the veggies are tender and the sauce has reduced slightly. Add some sweetener to balance the taste of the sauce if necessary.
While your sauce is simmering, cut the potatoes in halves or quarters depending on their size.
Once the stew is cooked, add the potatoes and mix them carefully into the sauce. You don't want to break up the potato chunks too much.
Serve with some chopped parsley. If you are not worried about eating double carbs you can also serve some crusty bread to soak up all that delicious sauce.