Melt coconut oil in a large pot over medium-high heat. Cook chicken for 5-6 minutes until starting to brown on all sides. Remove and set aside.
Sauté onion and red pepper for 2 minutes until starting to soften. Add jalapeño, garlic, ginger, coriander and cumin and continue cooking 2-3 minutes.
Add sweet potato, tomato, and broth. Lower heat and simmer for 15-20 minutes. Stir in peanut butter and chicken and simmer another 15 minutes. Add peanuts, spinach, cilantro, and season with salt and pepper to taste.