How to make it:
Get a large skillet hot over medium heat. Prepare the chicken by trimming off the fat and slicing them in half lengthwise if they are thick breasts. Generously salt both sides of the chicken. Pour a couple Tablespoons of olive or avocado oil down right before you add the chicken. Sear the chicken on each side for 4-5 minutes, or until the thickest part reaches 165° F.

Once the chicken is cooked, set aside to rest on a separate plate. Add in diced onion and 5 whole smashed and peeled garlic cloves; mince one of them and save to add in later. Sauté the onions and whole cloves for a few minutes.

Pour in the chicken broth and deglaze the pan - scrape up all of the burnt chicken bits. Add in the minced garlic and the thyme and reduce the sauce to about half at a simmer.

Flip the can of coconut milk over and open the bottom side. All of the water is at the bottom and the cream is at the top. Pour about half of the water out then mix it up with a spoon. Slowly add in the blended coconut milk. Stir into the sauce, then and juice of half a lemon juice.

Place the cooked chicken and its juices into the sauce and simmer until the rest of your sides are ready. Add a pinch of salt over the top to taste.

Serve hot and enjoy!