Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1.
Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.
Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.
Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.