Pat chicken dry with paper towels and cut into 1-inch pieces.Season with Creole seasoning.
Heat oil in a large skillet over medium-high heat.Add chicken and cook until browned. Remove chicken from skillet and set aside.Note: Chicken doesn't have to be cooked all the way through at this point.
Add a little more oil to the skillet if needed and cook the onion, bell pepper, and celery until softened, about 5 to 6 minutes.
Add garlic and cook for 1 minute.
Add tomato paste and stir it into the veggies.Add next 7 ingredients and simmer for 5 minutes.
Return chicken to skillet and simmer another 5 minutes.
Serve over rice and garnish with sliced green onion and chopped parsley.