Cut the chicken thighs into bite-sized pieces and season them with salt, pepper, and ground ginger. Coat the pieces evenly so the ginger is distributed before they hit the hot pan.

Heat a non-stick pan over medium-high heat, then add the chicken when the surface is very hot and cook until browned, about 10 minutes. The chicken should sizzle right away and develop deep golden edges; use a splatter screen to reduce grease splatter.

While the chicken browns, chop the bell pepper, green onion, and deseeded bird's eye chiles. Keep the vegetables and chiles ready beside the stove so they can go into the pan without delay.

Whisk together the soy sauce or coconut aminos, rice vinegar, chili-garlic paste, low-carb ketchup, sesame oil, maple extract, and liquid stevia. The mixture should look smooth and evenly blended, with no concentrated streaks of sweetener or chile paste.

Stir the browned chicken and continue cooking it for a few more minutes before adding the bell pepper, green onion, chiles, and peanuts. Cook the mixture for about 3-4 minutes, until the vegetables begin to soften but still retain a crisp bite.

Pour in the sauce and let it bubble in the pan until it reduces slightly. When the liquid changes from thin and bubbly to glossy and nearly sticky, it should coat the chicken instead of pooling at the bottom.

Transfer the stir-fry to serving bowls while the glaze is hot. The peanuts should stay crunchy against the shiny sauce and crisp vegetables.