Heat the olive oil in a large skillet. Dust the chicken with the flour and pat off as much of the flour as possible. Brown the chicken in the hot oil, remove it from the pan and set it aside. Add the onion and bell peppers to the same hot pan and saute them until they just begin to caramelize. Add the jalapeno, garlic, cumin, turmeric, salt and black pepper; saute for 1 or 2 minutes while stirring.
Place the browned chicken back in the pan and add the chicken stock, diced tomatoes and lemon juice. Allow it to boil then reduce the heat to a low simmer. Cover the pan and simmer it for 20 minutes. Stir the chicken every 5 minutes to prevent scorching.
When the chicken is completely cooked, remove it from the sauce and arrange it on a warm serving platter. Stir the cilantro and mint into the sauce and pour it over the chicken. Serve with either rice pilaf, steamed basmati rice or cous cous.