In a large saucepan, heat olive oil over medium high heat. Add chicken thighs and cook until they brown, about 8-10 minutes per side. Transfer chicken to a plate.
Turn down heat and add garlic. Cook for 30 seconds, then stir in cumin, tomato sauce, red pepper flakes, salt and pepper. Cook until it starts to thicken, then add white wine and bring to a boil. Stir in chicken broth, bay leaves, and return chicken to the pot. Turn heat on low and simmer for 20 minutes.
Transfer chicken to cutting board and shred using two forks.
Meanwhile, add chickpeas and roasted red pepper to pot and cook for 5 minutes. Stir in shredded chicken and lemon juice, and cook on low for 10 minutes. Top with parsley before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/01/11/chick-stew/