Add the chicken marinade combo - ginger, garlic, red chilli powder, turmeric powder, olive oil and salt - into a food processor and process until the ingredients turn into a paste.
Pour the marinade over chicken and marinate for at least 30-40 mins (best overnight).
For the spice paste, place sesame, cumin, coriander seeds and peppercorns in a pestle and mortar, pound and crush the seeds. (alt. use a food processor).
Heat a saute pan w/ coconut oil over medium-high heat until it’s smoking. Turn the heat down. Add the crushed and pounded seeds (sesame, cumin, coriander, black pepper) + the rest of spice paste combo - red pepper flakes, garlic, turmeric powder, and cinnamon stick - and toast all the ingredients until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool.
Once cool, blend with 3 tablespoons of water in a food processor till it forms a smooth paste. Set aside.
Heat the oil in a medium size saucepan until it’s smoking. Turn the heat down. Add onion, bay leaves, red pepper flakes, garlic, and salt. Stir fry until fragrant.
Add chopped tomato + the spice paste (made from steps 3-5) until fragrant.
Add the marinated chicken pieces, stir until they are coated in the spice mix. Close the lid and stir once after 5-6 minutes.
Turn the heat to medium. Cook for an additional about 15 minutes, until chicken is tender and cooked through.
Taste and season with more salt if needed.
Open lid, stir and serve hot with cauliflower rice or zucchini noodles or sweet potato!
Tip: the chicken will taste even better the next day and can be stored in the fridge in an airtight container for up to 3 days !