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Cut the chicken thighs into bite-sized pieces and marinate them with ginger garlic paste, smoked paprika powder, cracked black peppercorns, salt, and white wine vinegar. Mix well to ensure the chicken is thoroughly coated, then let it sit at room temperature for about 30 minutes.
In a pan, heat some cooking oil over moderate heat. Add the dried red chillies and chopped garlic, frying them on low heat to prevent the garlic from burning.
Stir in the Kashmiri red chilli powder, red chilli flakes, and a splash of white wine vinegar. Cook these ingredients on a very low flame for about 20 to 30 seconds.
Add the marinated chicken to the pan. Increase the heat to medium and pan-fry the chicken for about 3 to 4 minutes.
Cover the pan and reduce the heat to the lowest setting, allowing the chicken to cook for an additional 4 to 5 minutes.
After this time, uncover the pan and check the sauce, adjusting the seasoning if necessary. Then, add the sliced onions, sliced peppers, sliced green chillies, and sliced ginger.
Raise the heat to high for a couple of minutes and stir-fry all the added ingredients.
Finally, sprinkle the dish with finely chopped coriander before serving.