In a medium bowl, combine the broth, coconut aminos, Swerve, peanut butter, fish sauce, rice wine vinegar, salt, pepper, and xanthan gum.

Set aside.

In another medium bowl, toss the chicken thighs with the salt and baking powder.

Heat the avocado oil in a large skillet over medium-high heat.

Cook the chicken, stirring often, for 7 to 9 minutes, or until cooked through.

Remove the chicken from the skillet.

Add the yellow onion and red pepper and cook for 4 minutes.

Reduce the heat to medium.

Push the vegetables to one side of the skillet. Add the eggs to the other side of the skillet and sprinkle with the crushed red pepper flakes.

Cook for 2 minutes, until set, and then use a spatula to break the eggs into pieces.

Stir the eggs into the vegetables and return the chicken to the pan.

Add the prepared sauce to the pan and cook until the sauce begins to thicken, about 3 minutes.

Remove from heat and serve over palmini noodles.

Top with green onions, cilantro, peanuts, and lime wedges.