Preheat oven to 425 degrees. In a medium bowl whisk together the sweetener, ketchup, vinegar, soy sauce, garlic powder, onion powder and pineapple extract together until fully combined. Whisk in the xanthan gum until fully combined and completely smooth. (make sure xanthan gum is fully dissolved) Set aside.
In a small bowl use a fork and whisk together the coconut flour and flaxseed meal until fully combined. Sprinkle 2 TBS of the coconut flour mixture over the bottom of a 3 quart casserole dish. Top the mixture with the thighs and sweet peppers. Sprinkle remaining 2 TBS of the coconut flour mixture over the thighs,
Lightly press the flour mixture into the thighs. Spoon the sauce over the coated thighs. Use back of spoon and tap gently into the thighs. Bake at 425 degrees for 30 minutes or until no pink and the internal temperature is at least 165 degrees. Remove from the oven and allow to set for 5 minutes in the pan.
Spoon desired amount of rice substitute and cooked vegetables onto serving plates. Top the rice and vegetables with the desired amount of chicken, sweet peppers and sauce. Serve immediately.