Heat one tablespoon of olive oil in a skillet over medium-high heat. Season the chicken generously with salt and pepper and place into the skillet. Brown on each side for 2-3 minutes. Remove from heat and set aside.Heat the remaining olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the garlic, ginger, and one teaspoon of salt and cook for one minute more.Add the tomato puree and vegetable broth. Stir in the coriander, cinnamon, and cayenne. Bring to a simmer and then add the chicken. Cover and cook for 30 minutes, stirring regularly. Remove the lid and add the bell pepper. Simmer for 10 minutes more and adjust seasonings to taste. Whisk in the almond butter to dissolve. Serve warm, garnished with cilantro.