Heat canola oil in a dutch oven or large pot over medium heat. Add chicken and all seasonings, stirring until the chicken is cooked on the outside, about 5 minutes.
Add sweet potato, water, peanut butter, and tomato paste. Stir as you bring the water to a boil over high heat. Decrease to a simmer over medium-low heat. Cover and let simmer for 30 minutes.
Uncover the pot and remove from heat. Stir in chopped peanuts. Use a wooden spoon to gently scrape along the bottom of the pot to loosen anything stuck to it.
Serve with cooked rice. Garnish with additional peanuts and fresh parsley.