Add the ground chicken (mince) and cook for 3-4 minutes, stirring to get it to start browning.
Add the garlic and tomato paste and cook off the paste for 1 minute, stirring it through then letting it cook a little (cooking the tomato paste removes any bitterness).
Add the diced tomatoes, herbs, and water. Stir to combine, then once it starts to boil, turn down the heat to a simmer and cook for 20-30 minutes, stirring occasionally. There should be enough liquid but if the sauce does look too dry, just add a little more water as it cooks.
Serve with zucchini or konjac noodles, vegetables, green beans or salad. Or use as the base for enchiladas, tacos and more.