Step 1: Make soup base
In a dutch oven over medium heat, toast Tan-Tan Moroccan Seasoning, Garam Masala, and Habenero Chile Powder in 1 Tbsp. oil for 30 seconds or until fragrant. Add onion, tomatoes, garlic, ginger, and tomato paste. Cook for 5 min. or until tomato paste is caramelized. Add 4 cups chicken broth and bring to a boil. Reduce to a simmer and simmer 5 min. or until skin is peeling off of tomatoes. Add peanut butter and blend until smooth with an immersion blender, or in batches in a traditional blender. Strain into a large bowl through a mesh sieve.
Step 2: Brown chicken and simmer soup
In the same dutch oven, heat remaining 1 Tbsp. oil and brown chicken on both sides. Add strained soup base and remaining 2 cups chicken broth into pot with chicken. Bring to a boil and reduce to a simmer. Let simmer until oils separate on top, about 1 hour.
Step 3: Shred chicken and finish soup
Transfer chicken to a cutting board. Remove skin from chicken and discard. Use two forks to shred chicken, discarding bones. Return chicken to soup and stir to combine. Finish with a squeeze of lemon juice and serve hot.