Whisk the chicken broth, coconut aminos, Swerve, peanut butter, fish sauce, rice wine vinegar, sea salt, black pepper, and xanthan gum together in a medium bowl, then set the sauce aside. The mixture should look smooth and evenly blended, with no dry xanthan gum sitting on the surface.

Toss the sliced chicken thighs with the sea salt and baking powder in a second medium bowl. The baking powder lightly coats the chicken and helps the pieces develop deeper browning in the skillet.

Heat the avocado oil in a large skillet over medium-high heat. The oil should shimmer, and the chicken should make a sharp sizzle when it reaches the pan.

Add the chicken and stir often for 7 to 9 minutes, until it is cooked through and browned in spots. The slices should lose their raw appearance while staying moist and lightly golden at the edges.

Transfer the cooked chicken out of the skillet. Removing it now keeps the chicken from overcooking while the vegetables and eggs cook.

Add the sliced yellow onion and red pepper to the skillet and cook for 4 minutes. The onion should soften and smell sweet, while the red pepper keeps a tender-crisp bite.

Reduce the heat to medium and push the vegetables to one side of the skillet. Leave enough open pan space for the eggs so they can cook into separate curds.

Pour the beaten eggs into the open side of the skillet and sprinkle them with the red pepper flakes. Let them cook for 2 minutes, until the eggs are set but still tender.

Break the eggs into pieces with a spatula, then fold them through the vegetables and return the chicken to the skillet. You should see distinct egg curds throughout the onion, pepper, and chicken mixture.

Pour in the prepared sauce and cook for about 3 minutes, until it thickens. The sauce is ready when it changes from a thin gloss to a coating that clings to the back of the spatula.

Take the skillet off the heat and spoon the mixture over palmini noodles. Finish with green onions, cilantro, peanuts, and lime wedges for fresh crunch and brightness.