In a large bowl, whisk together the vital wheat gluten, flour, chicken seasoning, and paprika. Stir in the water until a dough forms. Knead for 1 minute, form into a ball and then leave in the bowl. Cover and let sit for 20 minutes.

Knead for another minute and then divide the dough in half. Working with one piece at a time, twist the dough into a tight twist and then tie it into a knot. This gives the seitan texture similar to chicken and makes it more shreddable (if that's what you're going for). You can also skip the twisting and just put it directly into the pan as it is.

In a large skillet, heat the oil over medium heat. Once hot, Add in the dough knots and sear on each side for 3-4 minutes or until a nice crust forms.

Add in the broth so that the seitan is about 1/2-2/3 covered. Bring to a boil, lower to a gentle simmer, cover and cook for 1 hour. No need to stir but I like to check mine to make sure it's not boiling at all (just maintaining a very gentle simmer).

Once done, you can east immediately or keep for later. If storing in the fridge, I suggest pouring the broth over top and storing it in the liquid.