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Add the chicken to a large bowl.
Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
Add the tomato paste and salt and pepper to taste. Cook another minute, stirring.
Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!