To begin, make the spice rub. Combine the paprika, turmeric, 1 teaspoon salt and ½ teaspoon black pepper in a small bowl and stir to combine. Pat the chicken thighs dry using paper towels. Sprinkle the spice mixture over the chicken and use you hands to rub the spice mixture all over the chicken pieces. Set aside.

Heat the avocado oil over medium-high heat in a large deep skillet or Dutch oven. Add the chicken pieces, skin side down, and sear for 5 minutes. Flip and continue to cook for 3 minutes. Remove the chicken pieces from the pan and set them aside. If your pan is not wide enough to sear all the chicken at once, sear them in 2 batches. You want to get some good color on the chicken so don’t overcrowd the pan.

To the same pan add the onion, habanero pepper and garlic and season with a couple pinches of salt and pepper. Stir and sauté for 5-7 minutes or until the onions are translucent. Now, lower the heat to medium, add the tomato and eggplant to the pan, stir and sauté for 5 minutes. Cover the pan and continue to cook the eggplant for about 20-25 minutes, stirring every 5 minutes. At this point, the eggplant should have wilted down to about half of what you started with and it should be tender and almost translucent.

Now, add the tomato paste, fish sauce and adobo seasoning to the pan, stir and continue to sauté for 2-3 minutes. Pour the broth into the pan and stir to lift up all the brown bits from the bottom of the pan. Cover and simmer for about 7 minutes, stirring occasionally. Taste the stew and season with salt and pepper to taste.

Return the chicken pieces to pan and nestle them into the stew. Simmer for about 10-12 minutes, uncovered and serve with white rice or cauliflower rice.