Toss chicken pieces in flour, salt, pepper, and chili flakes (if using).

Heat 2 1/2 tablespoons of vegetable oil in a Dutch oven or large skillet over medium-high heat.

Brown chicken well on all sides.

Add diced red pepper (or yellow pepper), diced onion, and diced apple to the skillet.

Add more oil if needed to prevent sticking.

Reduce heat to medium; cook, stirring frequently, until the onion is soft and transparent.

Combine chicken stock and tomato paste in a separate bowl and add to the chicken and vegetable mixture.

Add golden raisins to the skillet.

Simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 25 minutes.

Serve hot with cooked rice.

Garnish with chopped cilantro or parsley and optional toppings like chutney, chopped peanuts, or almonds, and scallions.