Season the ground chicken with 1 teaspoon chicken bouillon powder, 2 teaspoons soy sauce, 1 teaspoon minced shallot and garlic, 1 teaspoon all-purpose flour, 1 teaspoon paprika, a pinch of sugar, and pepper. Mix well. Shape the mixture into small balls. Add a little oil to a nonstick skillet and lightly fry the chicken meatballs until they are set.

Sauté chopped onion and garlic until fragrant. Add the can of tomato paste to the skillet. When it starts to bubble, add 1 cup water (about 240 ml) and season to taste. Add the chicken meatballs and stir to coat them in the sauce.

Finally, add thinly sliced onion and black pepper. Serve with rice or bread and a side salad.