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Combine Hot Curry Spice Blend or curry powder and paprika in small bowl.
Place chicken in a shallow dish and mix with half of the spice blend, garlic, salt and pepper, and lime juice. Cover and let stand 45 minutes to 1 hour.
When chicken has finished marinating, heat oil in a large deep skillet or Dutch oven over medium-high heat. Add onions, ginger, garlic, bay, chili pepper and season with salt and remaining half of spice blend. Cook, stirring frequently, 7-8 minutes to soften. Add in tomatoes and stock, and bring to boil. Slide in chicken and cover pan partially with lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in sauce about 20 minutes. Serve with garnishes over rice.