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Combine the tamari, vinegar, water, Swerve brown, garlic, bay leaves, and peppercorns together in a large skillet or dutch oven. The skillet should be large enough to accommodate the chicken in a single layer. Bring to a boil over medium high heat.
Add the chicken, skin-side down and reduce the heat to medium low. Cover and cook for 30 minutes, turning once during cooking.
Preheat the broiler. Place the chicken on a broiling pan and set 3 to 4 inches from the heat source. Broil on both sides until golden brown, 3 to 4 minutes per side.
Meanwhile, increase the heat on the sauce in the pan until it boils vigorously. Cook until reduced to about 1 cup.
Drizzle the chicken with sauce and sprinkle with green onion. Pass any remaining sauce around at the table.