Season the chicken with a hefty pinch of salt and a few cracks of black pepper.

In a medium pot or braiser over medium-high heat, heat 3 tablespoons of oil. Add the cubed chicken and sear for 2 to 3 minutes on each side, until the chicken develops a golden brown exterior. Transfer to a plate and reserve.

Add an additional tablespoon of oil to the pot. Add the onion and cook for 3 to 4 minutes, occasionally stirring, until golden, softened and translucent. Add the peppers and cook for 10 to 12 minutes, occasionally stirring, until the veggie mixture thickens and develops caramelized bits at the bottom of the pan. Add more oil if needed.

Add the tomato paste and cook for 2 to 3 minutes, until darker in color. Add the garlic, paprika and cayenne, if using, and cook for 1 to 2 minutes, until fragrant.

Add the coconut milk and stir to combine, scraping any caramelized bits on the bottom of the pot into the sauce. You will be left with a silky, bright orange sauce. Add the chicken stock (or chicken consommé and water) and stir. Season with a big pinch of salt and add the cooked chicken to the sauce.

Simmer over medium-low heat for 15 to 20 minutes, occasionally stirring. In a small bowl, combine the cornstarch with a tablespoon of water. Add the cornstarch mixture to the simmering sauce. Cook for 3 to 5 more minutes until the sauce has thickened. Taste, and season with more salt, if needed.

Make the dumplings: bring a medium pot of water to a boil. Season with a big pinch of salt. In a mixing bowl, combine the eggs, flour, and a pinch of salt. Vigorously mix using a fork, until combined. You will be left with a thick, gooey batter.

Cook the dumplings: Dip a spoon in the boiling water. Using the spoon, scrape small bits of batter against the edge of the bowl, directly in the boiling water. Repeat with the remaining batter. Simmer for 2 to 3 minutes, until the dumplings start floating. Cover with a lid for 1 minute, then divide the dumplings amongst serving bowls, using a slotted spoon.

Top with paprikash, parsley and serve with green onions on the side.