Heat the oil in a large pot over medium high heat. Add the cubed chicken pieces, 1 tsp of chili spice, cumin and coriander spice and cook brown the chicken about 4 to 5 minutes. Remove and set aside for later.
In the same pot and now over medium heat add the onions, garlic, sliced fresh chili and saute with the tomato paste and 1 cup of water for about 2 minutes.
Toss the beans in, canned tomatoes, rest of the stock/water, salt, pepper, oregano, thyme, basil and balsamic vinegar. Cook on medium heat for about 15 minutes. Return the chicken and add the balsamic vinegar. Taste and adjust seasoning while continuing to cook for another 5 to 10 minutes or until done.
Serve with fresh bread, a dollop of sour cream or yogurt.
