Heat two tablespoons of olive oil in a large frypan over medium heat. Season the chicken with the rosemary on both sides. Cook the chicken in the hot oil until browned evenly, about 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
Pour 1 tablespoon olive oil into the frypan. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the napolitana sauce, Italian seasoning, cayenne pepper, sugar, bay leaf and chilli flakes to the frypan and stir. Return the chicken to the frypan, cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, about 10 to 12 minutes.
Stir the chickpeas into the frypan; continue cooking until the beans are heated, 2 to 3 minutes more. Serve.