Heat oil in large skillet over medium heat. Season chicken with salt and pepper and cook for 5-7 minutes. Transfer to plate.
Add garlic and ginger to pan. Cook for 1 minute.
Stir in curry paste, peanut butter, pumpkin, and coconut milk. Mix well.
Add bell peppers, onion, and chick peas. Simmer for 5 minutes. Add chicken back to pan and cook for an additional 5 minutes.
Serve with rice.
