In a small bowl, combine the marinade ingredients and mix together well. Add chicken strips and marinate on the counter for 1/2 hour.

Place flour in a large flat plate. Turn marinated chicken strips onto the plate. Heat a little oil in a six-quart pot. Sauté in two batches for three minutes on each side. Place cutlets on a paper-towel-lined plate and cover.

Rinse pot lightly and wipe out. Heat a little oil and sauté onion over medium-high heat for five minutes, stirring occasionally. Add peppers and continue sautéing for five to six minutes. Add garlic and sauté two more minutes. Add the water, tomato paste, chili sauce, paprika, sugar, salt, and pepper. Bring to a boil and cook for 20 minutes over low-medium heat.

Add the chicken strips to the sauce and cook for five minutes, stirring occasionally. Remove from heat.