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Put a couple tablespoons of oil in a large pan over medium high heat.
Season both sides of chicken with salt & pepper, then put in the pan smooth side down - sear about 3 minutes or until golden, flip and cook another minute or 2 then remove.
Add a bit more oil to the pan, then put in the sweet potato & onion - cook, stirring often about 3 minutes or just until beginning to soften.
If dry, add a little more oil then the ginger & garlic and stir until fragrant - less than a minute.
Add the coriander, paprika, cumin and cayenne stirring well as you go.
When the spices are fully mixed in, put in the stock, tomatoes and peanut butter - stir well until everything is beautifully combined, bring to a simmer, add the chicken & cover and cook 15-20 minutes or until chicken is done - approximately 180 for thighs.
Serve with white rice and topped with crushed peanuts & cilantro.