In a large soup pot, heat olive oil over medium-high heat.
Season chicken breasts with ½ tsp salt and ¼ tsp pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside.
Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
Add garlic, ginger, spices and ½ tsp salt, stirring until fragrant, about 1 minute. Add tomato paste, cook until lightly caramelized, about one minute. Add water, turn up heat and bring to a boil, season with remaining salt. Carefully return chicken to pot, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
Remove chicken from soup and shred with two forks. Return chicken to pot, add chickpeas and lemon juice. Serve with chopped cilantro.