Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the chicken, carrot and onion with a pinch of salt and cook for 7 min until the onions and carrots are soft and the chicken is browned. Add the flour and stock cube and stir until a paste forms. Slowly add the water and simmer, covered, for 8 min. Meanwhile, grate the Parmesan.