Pre-heat your oven to 375F.
Season the chicken liberally with salt and pepper.
Heat enough oil in an oven-proof skillet large enough to hold all the ingredients.
When the oil is shimmering, place the chicken, skin side down and brown. This should take 3-4 minutes.
Turn the chicken over and brown another 3-4 minutes.
Remove the chicken from the pan and spoon off all but 3 Tbsp of the fat.
Add the onions and carrots and cook until the onions are translucent and just start to brown.
Stir in the garlic and cook a minute more. Add the tomatoes and cook another minute or so.
Add 1/4 cup of stock, the curry powder, cumin powder and Ethiopian chili powder and stir. Now add the peanut butter and stir to combine.
Add the remaining stock and chickpeas. Place the chicken overtop and bring to a simmer.
Place the skillet in the oven and cook until the chicken registers 175F in the thigh. This takes 20-30 minutes.
Serve chicken overtop a mound of chickpea curry.