Heat up the olive oil in a heavy bottom cast iron pot. Add the onion and saute for 5 minutes or until translucent. Add the pepper flakes and bell pepper and saute for 5 more minutes, making sure not to burn the onion.
Add the chicken to the pan , stir everything together with a wooden spoon and allow to cook for 5 minutes. Add the paprika and stir until the chicken is nicely coated. Pour in the chicken stock and bring to a simmer. Cover with a lid and allow to simmer for 15 minutes.
Add the bay leaves and carrots and continue simmering on low heat for 45 min partially covered. Add the green peas and let them cook for about 5 minutes until heated through. Remove from heat, adjust seasonings and add the sliced tomatoes. Cover with the lid and let sit for 5 minutes for the tomatoes to release their juices in the stew. Serve over creamy polenta with a sprinkling of the fresh herbs/ micro greens and surrounded with the gravy.
Meanwhile make the polenta by bringing the water to a boil, add the salt and bay leaf. Turn down the flame to low. Start pouring in the cornmeal in a steady stream while whisking constantly until everything is incorporated.
Allow the polenta to simmer and switch to a wooden spoon. Stir every 15 minutes or so, until desired thickness is achieved (45 min -1 hour) Taste to make sure the grains are tender, remove from heat and stir in the cold butter, then the heavy cream and the parmigiano reggiano.