Heat coconut oil in a large dutch oven over medium-high heat
Add chicken and brown on all sides, should take between 6-8 minutes, remove to platter
Add your red onions to the oil and saute until tender, ~5 minutes
Add your green pepper, serrano pepper, cinnamon, cumin, paprika, allspice, nutmeg, and cloves and stir constantly for 2 minutes
Add in your tomatoes and water (you can use broth too) and mix well
Place all of your chicken in this sauce, cover and simmer over medium-low heat until chicken is very tender. ~30-40 Minutes
Transfer your chicken to a platter and tent with aluminum foil to keep warm
Add your red wine vinegar, tomato paste, and organic pumpkin to your sauce and simmer and stir until reduced to sauce consistency which should take about 10 minutes
Season with salt and pepper if desired
Serve over a bed of spaghetti squash topped with your chicken thighs