In a skillet or frying pan, heat 1 tablespoon of vegetable oil over medium heat.
Add the plant-based "chicken" substitute cubes to the skillet and cook until lightly browned on all sides. Remove from heat and set aside.
In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
Add the chopped red bell pepper, green bell pepper, and tomatoes to the pot. Cook for about 5 minutes until the vegetables are softened.
Stir in the tomato paste, paprika, curry powder, thyme, dried basil, and dried oregano. Mix well to coat the vegetables.
Add the vegetable broth or water to the pot and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste.
Add the cooked plant-based "chicken" substitute cubes to the pot and simmer for another 5 minutes to allow the flavors to combine.
Remove from heat and garnish with fresh cilantro or parsley if desired.
Serve the Nigerian Vegan "Chicken" Stew hot with rice, bread, or any other desired accompaniment.