Mix the onions, garlic, tomato paste, curry powder, ginger root, black pepper and canola oil in a large microwave-safe bowl. Microwave on high for 5 minutes, stirring about halfway.
Place the chicken, broth and onion mixture in a large pot. Cover and bring to a boil. Reduce heat and gently boil until the chicken is cooked through, about 15 minutes. When the chicken is done, remove it from the pot and shred with two forks.
Return the chicken to the pot with the broth and onion mixture. Add the carrots, cabbage, canned tomatoes, chickpeas and water. Return to a boil. Reduce heat and simmer for 30 minutes.
Squeeze the lime over the hot stew and stir.
Garnish each serving with freshly chopped cilantro.