Lightly drizzle the chicken thighs with some olive oil, then season with salt and pepper. Heat 1 ½ tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Sear the chicken until golden, about 2 minutes per side. Remove the chicken to a plate but leave the drippings; set aside.
Heat 1 tablespoon of olive oil with the drippings over medium-high heat. Add the onions and bell pepper and sauté until the onions are softened, about 8 minutes.
Add the garlic, ginger, and all seasonings (cumin, paprika, coriander, turmeric, nutmeg, and cinnamon) and sauté for 1 minute.
Add the chicken back to the pot along with the sweet potatoes, tomatoes, broth, bouillon, and beans. Add the bay leaf.
Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred.
Once the chicken is tender, remove it to a cutting board and shred with two forks. Meanwhile, continue to simmer the soup if the potatoes aren’t tender yet.
Once the potatoes are just tender, stir in the peanut butter (more or less depending on how thick you want it) and harissa or cayenne pepper to taste.
Add the shredded chicken, collard greens, and cauliflower and cook another 3-5 minutes, until the leaves are tender.
Season to taste with additional salt, pepper, and harissa. Add additional broth if you’d like a less chunky stew.
Serve bowls of stew with cooked rice, cilantro, chopped peanuts, and fresh lime.
