Heat oil in a large saucepan over high heat. Cook chicken in batches until golden brown. Remove from pan and set aside.
Reduce heat to medium and add celery and carrot, stirring until softened. Add garlic and cumin and cook for 1 minute.
Stir in water, stock, sweet potato and dried apricots. Bring to boil, then reduce heat and simmer, covered, for 15 minutes or until sweet potato is cooked through.
Add chicken and chickpeas and cook further 5 minutes, or until the chicken is completely cooked.
Stir in honey just before serving.
Serve with cooked basmati rice or steamed green beans and broccoli.
Serve & Enjoy!