Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in a bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
Stir chickpeas, water, coconut milk, and tapioca into the slow cooker. Season chicken with salt and pepper and nestle into the slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, and then remove fat from surface using a large spoon.
Stir in tomatoes and raisins, cover, and cook on high until heated through about 10 minutes. Stir in shredded chicken and peas and let sit until heated through about 5 minutes. (Adjust stew consistency with additional hot water as needed.) Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges. Serve over your favorite rice variety.