Trim fat from chicken thighs and cut chicken into bited-sized pieces. Add chicken to a medium-sized bowl with paprika, curry powder, garlic powder, ginger, allspice and salt. Toss well to coat and set aside.
Heat 1/2 Tbsp coconut oil in stockpot. Add chicken and continue to cook until heated through, about 5-10 minutes. Remove from pot and set aside.
Heat remaining 1/2 Tbsp of coconut oil in stockpot. Add onion and cook until translucent, about 3-4 minutes. Add chicken broth and cubed sweet potatoes. Bring to a boil then reduce heat and simmer for 8-10 minutes until sweet potatoes are tender.
Return chicken to stockpot. Add kidney beans, water, and frozen peas. Cook until warmed through, about 3-4 minutes.
Serve immediately. Garnish with fresh thyme if desired.
Nutrition Facts
per serving (about 1 3/4 cups): 296 calories, 10g fat, 27g carbohydrates, 26g protein