In a large skillet, add the olive oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red bell peppers, chopped red onions, chicken stock, lime juice and bring to bubbling. Let simmer for a few minutes and then stir in the coconut milk. Cover with lid, reduce heat to low and let simmer for 10 to 15 minutes, or until chicken is cooked through.