Heat sunflower oil in a large skillet.

Add onion and stir until translucent.

Add chicken pieces and cook until chicken starts to turn white.

Add chilli oil, salt, and black pepper powder.

Keep the heat on medium and continue stirring for 5-7 minutes.

Add tomatoes and chicken stock.

Let it simmer on low heat until the chicken is tender.

Stir in peanut butter, stirring continuously until mixed thoroughly and the sauce starts to thicken.

If the sauce is too thick, add more chicken broth or hot water. If it's not thickening, add more peanut butter.

Give it a final stir and serve hot.