Season chicken with lime juice, salt, and pepper. Refrigerate 2 hours.
Heat olive oil in a large skillet over medium heat. Add garlic, onion, and celery; sauté until fragrant. Add chicken and brown well, about 3 to 4 minutes per side. Remove chicken from pan and set aside.
Add chicken stock and bay leaf to onion-garlic mixture in pan and bring to a simmer over medium-low heat. Whisk in tomato paste, curry powder, and paprika.
Cool briefly, then, using a blender, purée mixture until smooth (be careful to allow steam to escape). Return liquid to pan. Add pearl onions, raisins, capers, olives, prunes, hot pepper, and piccalilli (if desired), and bring to a simmer over medium heat. Reduce heat, and allow flavors to steep 5 minutes more before adding chicken back to pan. Cook over low heat until chicken is done and onions are soft, about 5 minutes.
Remove pan from heat and allow mixture to cool to room temperature.
Heat oven to 350°F.
Generously butter a quart-sized casserole dish or individual ramekins. Beat eggs, and set aside 6 tablespoons.
Whisk remaining beaten egg into cooled chicken stew, blending well.
Spoon 3 tablespoons reserved beaten egg into bottom of casserole dish (or divide evenly among ramekins). Layer Gouda slices, overlapping slightly, to cover bottom and sides of dish.
Pour half the chicken stew into cheese-lined dish. If using hard-cooked eggs, place eggs in the center and cover with remaining stew. (If not, pour all stew at once.) Cover with more overlapping Gouda slices. Spread remaining 3 tablespoons beaten egg over the cheese.
Place casserole dish or ramekins in a baking pan containing a few inches of water. Bake 1 hour 15 minutes, or until cheese is slightly golden.
Carefully remove keshi yena from oven and allow to cool slightly. Garnish with minced parsley and serve.