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Pat the chicken thighs dry with paper towels and generously season with salt & pepper. Heat 1 TBSP of the oil in a dutch oven over medium-high heat. When the oil is hot sear the chicken thighs skin-down down until skin is well browned, about 5 minutes. Transfer chicken to a plate and set aside.
Keep the dutch oven over medium-high heat and add the shallot, garlic, ginger, tomato paste, soy sauce, cumin, cayenne, coriander, lime zest, lime juice, and ½ tsp salt. Stir to combine then add the sweet potatoes and stir to coat the potatoes in the spices.
Pour in the chicken stock and bring to a boil.
Return the chicken thighs to the dutch oven and reduce the heat to medium-low. Place a lid on the dutch oven and simmer, stirring occasionally, until chicken is cooked through and tender, about 30 minutes.
Transfer the chicken thighs to a plate. Using two forks shred the chicken and discard the skin and bones. Stir the shredded chicken back into the soup.
Slowly stir the peanut butter into the soup until well combined. Season the soup with salt & pepper to taste.
Ladle soup into bowls and garnish with chopped peanuts and cilantro.