Season the chicken with salt and pepper.
Cook the rice according to the instructions on the package. Once cooked drain any excess water if needed, season with salt and pepper to taste, cover with a lid to keep warm.
Heat a nonstick pan over medium heat. Once hot, add the oil. Saute the chicken to brown the outside. Add in the onion, ginger, and garlic, saute until softened.
Stir in the broth, paprika, and tomato paste. Bring to a low simmer until the chicken reaches an internal temperature of 160 degrees and the sauce concentrates in flavor and thickens to a creamy consistency. Season with salt and pepper to taste. Remove from the heat and stir in the sour cream.
In the meantime, heat a nonstick pan on medium heat. Warm the pita on both sides to golden brown then cut into wedges.
Serve with rice and pita. Garnish with cilantro.