Heat up the oil in a wok and fry the chicken until just browned. Remove and set aside.
Add the onions and the chillies to the wok and fry until the onion is translucent.
Add the tomatoes and fry for around 2 minutes, return the chicken to the wok and add the stock.
Bring it to a boil and then add the peanut butter, salt and pepper.
Cook stirring until the peanut butter is completely blended.
Add the thyme, reduce the fire and let it simmer for around 30 minutes.
Serve with rice, garnished with the egg slices and sprinkled with the parsley.