In a large skillet or Dutch oven, heat olive oil over medium heat. When oil shimmers, add in diced onion, diced red bell peppers, and minced garlic. Add a generous pinch of kosher salt. Sauté for 4-6 minutes, until the onions are translucent.

Add in the tomato paste. Use your spoon to break it up and coat the aromatics. Cook for 2-3 minutes, stirring often, till the tomato paste begins to darken in color.

Add in the Hungarian sweet paprika and stir to distribute. Then add in 1 cup water, chicken-style bouillon, canned coconut milk, vegan chicken pieces, and another big pinch of kosher salt. Allow the mixture to come to a boil, then reduce heat to low to establish a gentle simmer. Simmer uncovered for 15-20 minutes to reduce the sauce and soften the onions and peppers. Stir occasionally to keep it from sticking to the bottom of the pot.

If you prefer a thicker consistency for the sauce, whisk together 2 teaspoons of cornstarch with a tablespoon of water to form a slurry. Stir the cornstarch slurry into the paprikash and allow it to simmer and thicken.

In a bowl, whisk together all-purpose flour, 2 tablespoons potato starch, salt, and (optionally) a pinch of turmeric for color. Then add in the warm water and stir together until smooth. Allow the batter to sit for about 10 minutes to hydrate.

Bring a pot of water to a boil and add a generous pinch of salt. When you're ready to cook the dumplings, reduce the temperature slightly.

Give the batter another stir. Use a spoon to scrape a small amount of batter from the edge of the bowl into the boiling water. Cook them in 2-3 batches so that none of the dumplings get overcooked or mushy. They are ready when they float to the top. Use a slotted spoon to scoop them out and into a bowl. Toss them with a little vegan butter so they don't stick together.

To serve, add a scoop of the buttered dumplings to a bowl and spoon the chick'n paprikash on top. Garnish with fresh chopped parsley if desired, and enjoy!