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Melt the coconut oil in a large dutch oven or heavy pot on the stove over medium-high heat. Generously season the chicken with salt and pepper, then brown it on all sides, about 2-3 minutes per side. *You may have to do this in batches depending on the size of your pot.
Remove the chicken once browned and add the onion to the pot, cooking until softened (around 2-3 minutes). Add in the garlic and spices and cook, stirring for another minute or so. Add in the carrots and sweet potatoes, stirring for another minute, then add in the bone broth, coconut milk, coconut aminos, fish sauce, coconut sugar and browned chicken.
Cover and bring to a boil, then reduce the heat to a simmer for 20-30 minutes, until the sweet potatoes and carrots are completely soft and the chicken is cooked through.
Once finished cooking, remove from heat and stir in the spinach leaves and fresh lime juice and discard the lemongrass. Option to serve with rice noodles or rice and top with yogurt and fresh cilantro.