Preheat a heavy skillet with oil. Add chicken and do not stir until one side is good and brown. Turn the chicken pieces over and continue to deeply brown the other sides of the chicken.
Add the water, juice, paprika, cumin, cloves, bay leaf, and stir. Add the rosemary on top of the chicken and cover. Lower heat and allow to simmer, stirring occasionally for 20 minutes. If you wish, you can chop all or some of the chicken in an effort to make it like shredded chicken. (I chopped half right in the cast iron skillet using the edge of my stainless steel spatula.)
Remove the cover and stir. Allow the chicken to cook a little longer until the sauce thickens a little if not already creamy.
Serve on gluten free naan and add your favorite taco fixings. (We like lettuce, gluten free blue cheese dressing, and chipotle sauce. It tastes amazing!)
https://glutenfreerecipebox.com/gluten-free-paprika-chicken/