Heat 1 tablespoon olive oil in a large sauté pan over medium heat until shimmering.

Add 1 small thinly sliced onion and sauté about 5 minutes, stirring occasionally, until the onion is translucent.

Add 1 teaspoon paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/4 teaspoon ground ginger, and 1 teaspoon kosher salt; cook and stir about 30 seconds until the spices are fragrant.

Pour in the 15-ounce can chopped tomatoes with their juices and bring the mixture to a boil.

While the sauce comes to a boil, drain and rinse 1 can garbanzo beans. Add the garbanzo beans and 1 pound skinless chicken thighs to the pan, stirring to coat the chicken in the sauce and arranging the thighs so they are mostly submerged.

Reduce the heat to low so the sauce is at a gentle simmer, cover the pan, and cook 20 minutes, stirring once halfway through (about 10 minutes).

Uncover and confirm the chicken is cooked through (no pink in the center or an internal temperature of 165°F), then serve.