Dry rub the chicken thighs with some garlic, ginger, curry and chili powder. In a pot, chop 1/4 onion and place the chicken thighs on medium heat and cook for 20 minutes. In a separate pan, sautee onion in vegetable oil. Add seasoning and the spices (Depending on how spicy you fancy, you can add more or less chili powder). Cook for 3 minutes, add garlic and ginger and cook for another 3-5 minutes. This brings out all the aromas in the spices. Add the tomato and more seasoning, bring to boil and let it simmer for 20 minutes. Add the cream, mix well. Add the chicken and the drained chickpea and let the flavors all mix in. Taste and once you think the stew is ready, serve it with basmati rice and thick yogurt!