Preheat oven to 375F. In a large heavy bottomed skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper to taste.
Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove the chicken thighs from the skillet once they are done cooking.Add the onions and bell peppers. Cook for about 3-4 minutes.
Add the garlic and ginger and cook for about 1 minute.
Stir in the sweetpotatoes and stir to combine. Add the chicken thighs back into the skillet, followed by the chicken stock.
Cover the skillet and bake for about 20 minutes or until the chicken is cooked all the way through and the sweetpotatoes are tender.
After removing the skillet from the oven, stir in the butter and add a fresh squeeze of lemon juice.