Heat the ghee or oil in your largest, heavy saucepan over medium-high heat. Salt the chicken thighs on both sides and then brown them on each side in the oil - you may need to do this in two batches. Set the chicken pieces aside after they are browned.
Add the onion to the pot and saute for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and saute another 2 minutes, then add the sweet potatoes, cauliflower and bell pepper and stir until well until combined. Saute for 6-8 minutes, stirring occasionally.
Add the chicken broth, crushed tomatoes, almond butter, almonds/ cashews, coriander and cayenne and stir well to combine. Bring to a simmer then cover the pot, lower heat, and simmer gently for 60 minutes or until the chicken meat falls apart easily.
Using tongs remove chicken and lightly shred, then add back into the pot and mix well.
Add salt and additional cayenne if needed, then season with black pepper. Stir in the cilantro and serve.