In a large sauté pan over medium heat, add olive oil. Once hot, add diced chicken breast and cook until the outside is just cooked for 3-4 minutes. Season with salt and pepper to taste.
Add the carrot, green peas, onion, garlic cloves, and bell pepper or habanero (depending on which you're using) to the sauté pan. Stir to combine and cook for an additional 2 minutes.
Toss the potatoes into the pan. Add the tomato sauce, chicken broth, vinegar, fish sauce, bay leaves, sugar, a pinch of chili flakes (if using), and salt and pepper to taste. Cover the pan and reduce to medium-low heat. Simmer for 15-17 minutes until the potatoes are just cooked.
Remove the bay leaves when serving. Enjoy!