Combine 1.5 tsp paprika, 1.5 tsp coriander, 1.5 tsp turmeric, 1.5 tsp mustard powder, 1.5 tsp brown sugar, 3/4 tsp cumin, 3/4 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp red pepper flakes in a small bowl. Mix.

In saucepan, heat 1 tbsp oil. Add chicken until you don't see any raw spots. Remove.

Add 1 more tbsp of oil. Add onion and cook until done. Add 4 tsp garlic and 1.5 tsp ginger paste, cook until fragrant. Add 1/4 cup tomato paste and stir to combine. Add chicken stock and 6 tbsp red wine vinegar. Stir.

Add chicken back in and potatoes and bring to a boil. Let simmer covered for 20 minutes. Remove lid and let simmer additional 10 minutes. Add salt. Serve on top of rice with parsley.