Cook the Chicken : Heat olive oil in a large skillet over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes, or until the vegetables are slightly softened. Add the minced garlic and cook for another 1 minute until fragrant.

Make the Peanut Sauce: Reduce the heat to low. Stir in the peanut butter, coconut aminos or soy sauce, lime juice, brown sugar or erythritol, and red pepper flakes (if using). Mix well until smooth. Gradually add water, 1 tablespoon at a time, to reach your desired sauce consistency.

Combine Everything: Return the cooked chicken to the skillet and toss to coat it in the sauce. Simmer for 2-3 minutes until everything is heated through. Adjust seasoning with salt and pepper as needed.

Serve and Garnish: Transfer the dish to a serving plate or keep it in the skillet for a rustic presentation. Garnish with chopped peanuts and fresh cilantro (if using).

Enjoy: Serve warm with your choice of low-carb sides like cauliflower rice or zucchini noodles.