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If using fresh okra, wash the okra, remove the tops and tails, and slice into rounds.
Rub the chicken with salt, pepper, and Creole seasoning. Set aside.
Heat oil over medium heat in a large pot. Then add the chicken and sauté, frequently stirring, getting any browned bits off the bottom of the pot until the chicken is browned. Remove the browned chicken from the pan and set it aside.
Add the onion, garlic, ginger to the pan, and sauté until the onions are tender, 4-5 minutes.
Add diced tomatoes, smoked paprika, tomato paste, and bouillon powder. Stir, letting it simmer for about 10 minutes.
Add chicken stock, and let it simmer for another 15 minutes.
Return the chicken to the pot, then add the okra. Reduce heat to low, and simmer until the okra is tender, 15-20 minutes. Add a splash of stock or water if the stew gets too thick; the okra will thicken it as it cooks.
Serve with rice or fufu. Enjoy!!!