Peel and finely chop the garlic cloves, roughly dice the onions. Cut the spring onions into fine rings and the peppers into bite-sized pieces. Dice the chicken breast. Heat the oil in a large pan and sear the meat. Add the garlic, onions, white parts of the spring onions and peppers and fry while stirring. Stir in the tomato purée, season with honey and paprika powder, then deglaze with vinegar and soup. Allow the liquid to boil off completely. Season to taste with salt and pepper and garnish with the green spring onion rings.