Combine the seasoning mix ingredients in a small bowl. Sprinkle each side of each chicken breast with half teaspoon of the seasoning mix and rub it in well with your hands. Heat the oil in a large skillet or 5 litre pot over high heat just until the oil begins to smoke, about 4 minutes. Brown the seasoned breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pan. The oil and tumeric give the chicken a yellow-gold color that is really dramatic. To the same skillet (or pot) add 1 cup of the onions, 0.375 cup of each color of bell pepper, the banana (see note), and the remaining seasoning mix. Cook, stirring and scraping occasionally, for 10 minutes. If necessary to prevent burning, add quarter cup stock and deglaze the pot scraping to loosen any brown bits): you may have to lower the heat to medium. Add the garlic ginger and flour and stir until the flour is thoroughly absorbed. Add the remaining bell peppers and onions, the cilantro and the jalapeno peppers. Cook for 5 minutes, then add the tomatoes and the remaining stock and return the chicken and accumulated juices to the pan. Bring to a boil, reduce heat to low, and simmer until the chicken is done, about 10 minutes. Serve hot.