In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 4-5 minutes.
Stir in the minced garlic, curry powder, cumin, coriander, paprika, and chili powder. Cook for 1-2 minutes until fragrant.
Add the diced chicken to the skillet, cooking until lightly browned on all sides, about 5-7 minutes.
Pour in the chopped tomatoes and chicken stock, stirring to combine. Bring to a gentle simmer.
Cover the skillet and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Remove from heat and stir in the Greek yogurt until fully incorporated. Adjust the seasoning with salt if needed.
Serve hot, garnished with fresh coriander and enjoy with a side of your favorite vegetables or rice.