Place EVOO, onions and garlic into TM bowl and chop 4 sec/speed 4. Scrape down sides of bowl and saute 5 min/120℃/speed 2.
Add tomaoes, eggplant, salt and chicken stock powder and cook 10 min/100℃/speed 2.
Meanwhile, heat a grill pan to very hot and drizzle with a little EVOO. Sear the chicken thigh pieces and cook until you have a few grill marks on them. Turn off the heat and cover and allow the chicken to rest a little.
Add a generous amount of the smoked paprika to the TM bowl and blend the sauce 1 min/speed 8.
Add chicken pieces to the sauce and cook 4 min/Varoma/Reverse/speed 1.
Serve over steamed rice with lots of additional paprika sprinkled over and chopped fresh Italian parsley by the handful!