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

Enjoy