In a mixing bowl, add the chicken thighs, onion, bell pepper, scotch bonnet, garlic, soy sauce, ginger, thyme, and lime juice. Let marinate for 1 hour.
In a large skillet over medium high heat, add the Swerve sweetener. Let it melt and caramelize for a few minutes then add in the chicken, being sure to shake off any marinade. Brown the chicken on both sides and use tongs to move the chicken around to wipe up the caramelized sweetener.
Remove the chicken from the pan and set aside. Reduce the heat to medium and add in the marinade/vegetables. Sauté until the vegetables are soft, about 5 minutes. Add in the tomatoes, then add the chicken back to the pan and pour in the chicken broth.
Let the chicken simmer for 20 minutes turning halfway through. The chicken is ready when an internal thermometer reads 165F.
Serve with mashed cauliflower or cauliflower rice.