Heat oil in a deep skillet, add onion, garlic and ginger and cook on low until soft (about 20 minutes). Add Berbere blend and paprika to create a paste. Add stock and lime juice. when mixture is simmering, drop salted chicken in. Make sure meat is at least 3/4 covered with liquid. If it is not, add more stock. Cook until meat is totally done (160°F), about 40 min. If sauce is too thin, add 1 tsp flour until thicker. Throw in the hard boiled eggs and serve hot with injera bread or over rice.