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In a bowl, season the flour with paprika, garlic granules, and a pinch of salt and pepper, then mix well.
Cut the chicken breasts into bite-sized pieces and coat each piece in the seasoned flour.
Heat the cooking oil and butter in a large frying pan over medium to high heat.
Once the butter has melted, add the chicken pieces and cook until they are golden brown all over.
Remove the chicken from the pan and set it aside.
In the same pan, add the diced onion and broccoli, cooking for about 5 minutes until the onion softens.
Pour in the chicken stock, then return the chicken to the pan and let it simmer for a few minutes until the broccoli is tender and the chicken is fully cooked.
Stir in the cream cheese and harissa paste, then season to taste.
Serve with basmati rice and squeeze fresh lime juice over the top if desired.