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In a large soup pot add olive oil and set over medium-high heat.
When the oil is hot add in the onion and minced chili. If you want your stew to be extra spicy leave the seeds in the pepper.
Saute the onions and pepper until they start to soften, about 5 minutes.
Add in the chicken and let it brown slightly. You don't need it to be fully cooked but you want it to get a little color, about 5 minutes.
Add in the minced garlic, tomato paste, grated ginger, cumin, and creamy peanut butter. Stir to combine.
Pour in the chicken stock and diced sweet potatoes.
Stir to combine, turn the heat down to medium, and let simmer for 20 minutes.
Add the collard greens and chickpeas to the soup and let it simmer for about 5 minutes or until the collard greens are tender but still bright green.
Serve the stew over white rice and topped with minced peanuts and minced cilantro.