Preheat the oven to 200C/400F/Gas 6.
For the chicken, mix together the flour and paprika. Dip the chicken pieces in the flour mixture. Then coat with the egg and repeat, finishing with a flour coating.
Heat the oil in a deep, heavy- based saucepan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place the chicken pieces in the oil and deep fry for 1-2 minutes, until golden.
Drain and place chicken pieces on a baking tray and into the oven for four minutes, to finish cooking.
For the tomatoes, lay the slices on a baking tray, sprinkle with the honey and place into the oven for five minutes.
For the purée, blend together the ingredients using a food processor to form a smooth paste.
To serve, lay some tomatoes on a plate, top with chickpea purée, add the remaining tomatoes and top with the fried chicken.