In the bottom of a 4 to 6-quart slow cooker, stir together the chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt. Scatter the chicken pieces over the top. Cover and cook until the chicken is tender and cooked through, about 6-8 hours on LOW or 2-3 hours on HIGH.
Stir in the nut butter. Serve over rice, quinoa, or couscous, garnished with fresh cilantro.
I strongly recommend chicken thighs over chicken breasts in slow cooker recipes, as chicken breasts tend to dry out quickly.