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Heat The Olive Oil In A Skillet Over Medium-High Heat. Cook And Stir The Onion And Chicken Until The Onion Is Dark Brown, And The Chicken Is Golden, About 5 Minutes. Reduce The Heat To Medium, And Stir In The Garlic, Curry Powder, Cinnamon, And Clove. Cook And Stir Until The Spices Are Fragrant And The Garlic Has Softened Slightly, 1 To 2 Minutes. Add The Garbanzo Beans, Ketchup, Tomato Paste, Lemon Juice, Salt, Black Pepper, And Water. Bring To A Boil Over High Heat, Then Reduce Heat To Medium-Low, Cover, And Cook 10 Minutes. Uncover, And Increase Heat To Medium-High, And Allow The Sauce To Reduce To Your Desired Consistency. Stir In Additional Water If Too Thick. Garnish With Cilantro To Serve.
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