Heat the oil in a pot and fry the peppers, onions and garlic until the onions become translucent. Add the chicken, stir in the tomato purée and season with the paprika, cumin and a pinch of cayenne pepper. Deglaze with the stock and add the beans. Simmer on a medium heat stirring occasionally and season with salt and ground black pepper
For the salad, drizzle the avocado with lime juice and place on plates with the coriander and chillis and season with sea salt.
Transfer the chilli to a bowl, add the sour cream and serve with the avocado salad