Cut chicken into thin strips. Finely dice thyme, cilantro, garlic and pepper then add to chicken.

Add grated ginger, garlic and salt and stir to combine. Let marinate for at least 1 hour.

In a pot over high heat, add oil. When the oil is hot, add seasoned chicken then cook until it begins to brown, about 5 minutes.

Add onion and sauté for about 2-3 minutes until it’s softened. Add tomato paste and stir, then cook for about a 1-2 minutes.

Add zucchini and chicken stock and bring to a boil. Reduce heat to medium then cover pot.

Cook for 15 minutes or until the zucchini has softened, then remove from heat and serve with rice.