Finely chop the onion and fry in vegetable oil.
Add the sliced chicken.
Fry on several sides and add the carrots, cut into strips.
Fry for another 5 minutes. Pour 1/2 cup of water with tomato paste. Season with salt and pepper. Simmer for another 15-20 minutes over low heat.
Boil buckwheat, salt and season with butter. Put pieces of chicken and buckwheat on a dish, pour over the "sauce" with carrots from the pan.