Season chicken with salt and pepper. Heat oil in large saucepot or Dutch oven on medium high heat. Add chicken; cook until browned on all sides. Add onion and garlic; cook and stir 5 minutes. Add tomato paste; cook and stir 2 minutes longer.
Stir in peanut butter and chicken broth until smooth. Add cabbage, okra, sweet potatoes, carrots, habanero pepper and bay leaf; bring to a boil. Reduce heat to medium low.
Stirring occasionally, cook about 25 minutes or until chicken is cooked through and vegetables are tender. Remove bay leaf.