- Boneless Skinless Chicken Thighs - Salt - Pepper - Onion Powder - Garlic Powder - Avocado Oil - Garlic - Sun-Dried Tomatoes - Baby Spinach
Add all of the sauce ingredients except the xanthan gum or tapioca to a medium-sized bowl and set aside.
Season both sides of the chicken with salt, pepper, onion powder, and garlic powder. Heat the avocado oil over medium-high heat in a large skillet.
Once heated, add the chicken and cook on both sides for 4 to 5 minutes, or until cooked through. Do not overcrowd the skillet, cook in batches if needed.
Set aside and cover with foil to keep warm. In the same pan, add additional oil if needed (I didn't need to add any) and add the garlic. Cook for 15 to 30 seconds or until garlic is fragrant.