Add drumsticks to a bowl and season with salt and pepper, paprika and granulated garlic. Sprinkle 2 tbsp of tapioca flour over the season chicken and make sure it's evenly coated.
Heat a couple of tablespoons of avocado oil in a dutch oven (or pot) over medium high heat. Once oil is warm, add chicken to the pot and sear on both sides, about 4 minutes each side.
Remove the chicken from the pot, add to a plate, and set aside (do not worry about it being done at this point). Add bell pepper and onion to the pot and cook for about 4 minutes. Next, add tomato paste and cook for and additional 2 minutes.
Next, add chicken broth.
Add chicken back into the pot.
Cover pot and cook on low for 20-25 minutes until drumsticks are cooked through, 165 degrees F.
Remove chicken from pot, add to a platter, and set aside.
Add 2 tbsp of tapioca flour and whisk until flour has combined and there are no lumps. Taste your gravy. Add more salt and pepper if it needs it and add more flour if you want your gravy thicker.
Cover chicken with gravy and serve immediately.