If you want to reduce the spiciness of this dish, just omit the hot pepper.
Mix the peanut sauce and chicken stock in a pan and bring to a boil.
Reduce the heat, add chicken and simmer, covered, for 30 minutes.
Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
Serve garnished with fresh chopped cilantro, peanuts, and peppers.