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Heat the oils in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken and brown on both sides for about 5 minutes. Be sure not to overcrowd the pan.
Once done searing, set aside the chicken.
Add the onions and sauté until translucent, about 3 minutes.
Add the garlic and cook another 30 seconds.
Now add in the tomato paste and diced tomatoes, giving a good stir.
Follow this up with the rest of seasonings, broth, squash and seared chicken.
You may need to add more broth at this point (just enough to cover the chicken).
Bring to a boil and let it simmer, covered, until chicken is pretty much cooked and tender.
Add in okra, cooking for an additional 5 minutes or more.
Check the seasoning and serve hot with rice and/or funge (cornmeal or cassava mash).