Clean and rinse the chicken with the juice of a lemon or vinegar and cold water. Drain well and place in a bowl.
Season with green seasoning, half onion, 2 tbsp minced garlic, chopped tomato, 1/2 scallion, chopped culantro, salt, and black pepper.
In a medium pot, heat oil over high heat. Add chopped onion and hot pepper and cook until the edges are brown.
Add curry powder, coriander, garam masala or amchar masala, 1 tbs green seasoning, 1 tbsp minced garlic, and 1/2 cup water to the pot. Cook, stirring constantly, until grainy and fragrant, and curry has separated from the oil.
Add chicken and cook for 3-5 minutes, stirring to coat with the spices.
Stir in diced eggplant and the remainder of the chopped herbs. Reduce heat to low, cover, and cook for 20-25 mins, stirring every 10 mins. Chicken and eggplant will release and cook in their natural juices, however, if the liquid evaporates too quickly add about a cup or as required.
Once the chicken is almost fully cooked, stir in the drained and rinsed chickpeas. Add water if required.
Cover and cook until the chicken is fully cooked, the eggplant has melted and chickpeas have melded with the other ingredients, about 15 mins.
Finish of with the ground cumin and taste and add more salt if necessary.