Using a small bowl, whisk the coconut milk, broth, vinegar, arrowroot, and half of the salt and pepper together. Set aside.

Cook the penne pasta as directed (either before the remainder of the recipe, or simultaneously).

Using a large, deep skillet heat the avocado oil in a large pan on medium-high heat. Add the chicken thighs and season with salt and pepper. Cook for 3-4 minutes on each side or until the internal temperature reads 165 F. Set aside, and allow to cool slightly before slicing into strips, or cubes.

Reduce the heat to medium. Add more oil to the pan if needed along with the onions and garlic. Saute for 3-4 minutes or until the onions are slightly translucent.

Add the mushrooms to the pan and saute for 4-5 minutes or until tender.

Pour in the broth and coconut milk mixture along with the coconut cream and stir. Bring to a low simmer, allowing the liquid to thicken.

Add the cooked chicken and the pasta to the sauce and stir to thoroughly coat, cooking for about a minute or so to allow to reheat. Top with parsley and serve.