Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until fragrant, about 2-3 minutes.
Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
Sprinkle the curry powder, turmeric, cumin, coriander, and ginger powder over the chicken, and stir to coat evenly.
Pour in the diced tomatoes and chicken broth, then add the chickpeas. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.
Season with salt and pepper to taste.
Serve the Curry Chickpeas and Chicken over rice or with naan bread, and garnish with fresh cilantro if desired.
Enjoy!