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Stir 1½ teaspoons cumin, 1½ teaspoons paprika, 1 teaspoon coriander, 1 teaspoon salt and ½ teaspoon pepper together in a small bowl. Place chicken pieces in a medium bowl; add 1 tablespoon of the spice mixture and toss to coat. Set the remaining spice mixture aside.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken in a single layer; cook, stirring occasionally, until browned (the chicken will be undercooked), about 5 minutes. Transfer to a plate; do not wipe the pan clean.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chopped onion, 2 tablespoons tomato paste, minced garlic and the remaining 2¼ teaspoons spice mixture; cook, stirring occasionally, until the onion softens, about 5 minutes.
Drain 1 (15-ounce) can chickpeas, reserving ½ cup chickpea liquid. Add 1 (14-ounce) can tomatoes with their juice, the drained chickpeas, the reserved ½ cup chickpea liquid and the reserved chicken to the mixture in the pan; stir and bring to a simmer over medium-high heat. Reduce heat to medium; cook, covered, stirring occasionally, until the chicken is cooked through, about 3 minutes. Stir in 1 tablespoon lemon juice. Serve sprinkled with ¼ cup parsley.