Pat the chicken breasts dry and season with salt & pepper.
Place a large dutch oven pot on medium heat and add in half of the oil and the chicken breast. Brown the chicken breasts on both sides, about 2-3 minutes per side, and then remove and set aside.
Add in the remaining oil, onions, ginger, and garlic and saute until translucent, or about 4-5 minutes.
Next, add in the sweet potatoes and seasonings cook for another 2-3 minutes.
Add in the peanut butter, tomatoes, chicken broth, chicken breasts and bay leaves.
Cook until the chicken is fork tender, or about one hour, and then remove and shred using two forks.
Once it reaches a boil, reduce to a simmer and cover with a lid.
Add the chicken, along with the kale, back into the pot, and cook for another 10-15 minutes. If the stew becomes too thick, add a splash of water or leftover broth.
Adjust for seasoning and stir in the cilantro and lemon juice. Serve up with more cilantro and peanuts and enjoy!