Prepare a bowl with arrowroot starch and half of the salt and pepper. Mix well and add the chicken, thoroughly coating in the arrowroot mixture.

Heat the avocado oil over medium-high heat in a large pan. Once the oil is hot, add the chicken. Rotate often, cooking 3-4 minutes on each side or until the chicken is cooked through. Set aside.

Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent.

Add the mushrooms to the pan and cook for 3-4 minutes to soften.

Pour in the broth, coconut cream, apple cider vinegar, coconut aminos, salt and pepper, and the cooked chicken. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.

Top with fresh parsley and serve over mashed sweet potato or, gluten-free pasta or vegetable noodles.