Place chicken in a large bowl or saucepan, then add salt, garlic, thyme, white pepper, and curry powder.
Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.
When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.
Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.
Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until the sauce thickens (it might take 20-30 minutes).
Adjust with salt, pepper, and broth for taste and consistency.