In a large skillet, on medium heat, add the olive oil.
Saute the onion, garlic and ginger until soft and translucent.
Add the chicken then proceed to sear the meat, this will take about 10-15 to achieve, during this time the chicken may extract it's own juices, if so, you will need to increase the heat to high (be careful not to burn the meat) to rid the excess liquid.
Once the chicken has been browned, remove it from the skillet and set aside.
Replenish the skillet with 2 tbsp of olive oil on medium heat.
Pour in the tomato, coconut aminos, coconut milk and then stir in the parsley, chilli powder and the peanut butter until it starts to melt and the sauce begins to take on a brown/beige colour.
Bring the sauce to a rolling boil then reduce the heat to medium-low.
Add the seared chicken to the sauce and stir.
Simmer for 15-20 minutes, stirring frequently to avoid sticking at the bottom of the pan. Keep an eye on the sauce, if it's too thick, add some water to thin it out, not too much about ¼ cup at a time.
Do a taste test and adjust the seasoning accordingly, adding more pink salt and black pepper if needed.
Garnish and serve with fresh cilantro/coriander