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Pat dry the chicken pieces. Season them all over with the salt, garlic powder and onion powder to taste. In a large pot, heat 2 tbs of olive oil over medium high heat. Add the chicken and cook until golden brown on all sides. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
Add the remaining 2 tbs olive oil to the pot, add the jalapeños, onion, bell pepper and sauté until veggies are soften - about 4 minutes. Next, stir in the garlic for 30 seconds. Then, add in the potato starch and stir to coat all ingredients. Add in the tomato paste and stir until all is coated. Add in the chili powder, cumin, dried oregano, cinnamon, cloves, salt, pepper and sugar and mix to coat. Pour in the broth, beans, chicken and sweet potato and stir. Bring to a boil and then lower heat to a simmer. Cover and cook for 25-30 minutes. Taste the stew and adjust any seasonings according to your palate.