Cut chicken breasts into approximately 1-inch cubes.

Lightly coat the chicken cubes with flour, ensuring an even covering.

Dice the carrot, onion, and celery into small, uniform pieces.

Heat olive oil in a large pan or Dutch oven over low heat.

Add the diced carrot, onion, and celery to the pan and sauté for about 10 minutes, until softened.

Remove the sautéed vegetables from the pan and set aside.

Melt unsalted butter in the same pan over medium heat.

In the melted butter, add ground white pepper, ground nutmeg, ground cloves, and ground ginger. Stir to combine, creating a spiced butter.

Add the flour-coated chicken to the spiced butter and cook until golden brown on all sides.

Pour in a portion of hot vegetable stock into the pan, enough to partially submerge the chicken.

Reduce the heat to medium-low, cover the pan, and let the stew simmer for approximately 30 minutes.

Check the stew periodically and add more vegetable stock as the liquid is absorbed, maintaining a stew-like consistency.

Season with salt to taste, adjusting as needed.

Once the stew has thickened and the chicken is cooked through, stir in a bunch of fresh marjoram.

Serve the spiced chicken stew hot.