Heat a large, deep pan over medium-high heat and add a splash of oil. Sear the chicken thighs for about 5-7 minutes on each side until golden brown and no longer pink in the center. Remove from pan and set aside.

Lower heat to medium, add chopped onion and sauté for about 5 minutes until translucent. Then add minced garlic and grated ginger, cooking for another 30 seconds. Mix in garam masala, paprika, ground cinnamon, and chili flakes.

Return the seared chicken to the pan with drained chickpeas and chopped tomatoes. Pour in chicken stock and sprinkle with sugar if using. Stir well and bring to a simmer, cooking for about 15 minutes until chicken is tender.

Once chicken is cooked, reduce heat to low and pour in the cream, stirring to combine. Season with salt and pepper to taste. Let it simmer for another 15 minutes for flavors to meld.

Sprinkle chopped coriander over the curry before serving. Enjoy warm with fluffy rice or naan.