Rinse and pat dry chicken thighs. Season with salt and pepper.
Heat oil in skillet over medium high heat then add thighs. Cook until golden about 5 minutes turning halfway through. Remove thighs to a plate and add onion to fat in skillet. Cook 3 minutes.
Add garlic, curry powder, cayenne and tomato paste and cook 1 minute more. Add chicken stock, coconut milk, cauliflower and chickpeas. Stir to combine. Nestle chicken back into pan, adding any accumulated juices and bring to a simmer. Partially cover pan and simmer 15-20 minutes until chicken is cooked through.
Remove lid and add peas. Cook 2 minutes and garnish with cilantro. Serve over basmati rice.
You can find canned coconut milk in the Asian food isle of your local supermarket.