In a large flat bottomed pan, heat the oil. Add the onions and garlic and sweat for around 5 minutes.
Add the chicken and cook for another 5 minutes until slightly browned.
Add the cinnamon, chilli flakes, cumin and smoked paprika and stir well to ensure all the chicken is coated.
Throw in the butternut squash, courgette, peppers, okra and chickpeas. Pour in the chopped tomatoes, coconut milk and tomato puree.
Bring to the boil stirring well before reducing to a simmer. Simmer for around 30 minutes stirring occasionally or until the butternut squash is cooked through but with a slight bite. Ensure you leave the lid off the pan to allow some of the liquid to evaporate.
Allow to cool slightly before serving with quinoa or rice.