Place the chicken breast strips, red capsicum and onion into a slow cooker.
Pour in the chicken stock and 45ml (tablespoons) of soya sauce, then season with cumin, garlic, crushed chillies, salt and pepper.
Stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
Remove 250ml (1 cup) of the liquid from the slow cooker, and mix this with the cornflour, peanut butter, remaining soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and replace the lid.
Cook on high for 30 minutes. Garnish with spring onions, coriander and peanuts to serve.