Prepare the Chicken:
Pat the chicken pieces dry with paper towels and season both sides with salt, black pepper, and smoked paprika (if using).

Sear the Chicken:
Heat 2 tablespoons of vegetable oil in a large Dutch oven or skillet over medium-high heat. Once hot, add the chicken pieces and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

Sauté the Vegetables:
In the same skillet, add the sliced onions, green bell peppers, and red chili peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

Prepare the Braising Liquid:
In a small bowl, mix together the soy sauce, rice vinegar, brown sugar (or honey), cumin, chili powder, turmeric (if using), and chicken broth.

Braise the Chicken:
Return the chicken pieces to the skillet with the vegetables. Pour the braising liquid over the chicken and vegetables. Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and braise the chicken for 30-40 minutes, or until the chicken is fully cooked and tender.

Final Touches:
Once the chicken is cooked, taste the sauce and adjust the seasoning, adding more salt, pepper, or sugar as desired. If the sauce is too thin, you can simmer uncovered for an additional 5-10 minutes to reduce it to your preferred consistency.

Serve:
Garnish the braised chicken with fresh cilantro or parsley (optional) and serve with steamed rice, crusty bread, or over noodles to soak up the flavorful sauce.