Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. 

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chickpeas, currants, tomato paste, harissa paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked chicken and 1/2 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

While the vegetables cook, season the yogurt with salt and pepper. Serve the finished chicken and vegetables topped with the seasoned yogurt. Enjoy!