Heat oil in a Dutch oven over medium-high heat.
Mix together flour and paprika in a shallow bowl. Sprinkle chicken with salt and pepper, then dredge each piece in the flour, shake off any excess, and add to the pan. (Be sure to leave a bit of space between the pieces for air to circulate, so work in batches if need be.) Brown well on all sides, about 6 minutes total per batch. Remove from pan onto a plate as the pieces are browned.
Add onion to Dutch oven, and sauté 4-5 minutes, or until tender and slightly browned. Pour in vinegar, scraping pan to loosen browned bits stuck to the bottom, and cook 1 minute, or until liquid evaporates.
Add tomatoes and chicken stock to pan. Stir in chickpeas, and bring to a boil. Place chicken on top of chickpeas, and sprinkle with an additional pinch of salt and paprika. Cover, reduce heat to medium-low, and simmer for 40 minutes, or until chicken is cooked through.