Heat oil in Dutch oven or large sauce pot over medium heat. Add onion; cook until translucent, 5-6 minutes. Add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
Season chicken to taste with salt and pepper. Add to onion mixture, cooking 2 minutes per side.
Stir in vinegar, mustard, and water.
Sprinkle chickpeas into pot over chicken. Simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
Serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
*Note: more red pepper flakes can be added for more heat. Doubling the amount will give it a good kick.