Season the chicken with dried parsley, onion powder, salt, and pepper and place in a shallow bowl. Top with lemon juice and allow to marinate for 20-30 minutes.

Heat the avocado oil over medium heat until shimmering. Add the chicken and allow to cook for 5-6 minutes on each side or until cooked through. Set aside and cover, allowing to rest for about 5 minutes before slicing.

While the chicken cooks, bring a pot of water to a boil. Salt the water well and the pasta, asparagus and peas. Cook the pasta until al dente. Set aside ½ cup of pasta water. Strain the pasta and set aside, adding a bit of olive oil to avoid sticking.

Using a large, deep pan add the ghee over medium heat. Add the garlic and saute for 2-3 minutes.

Pour in the pasta water, almond milk, lemon juice, goat cheese, and salt and pepper. Stir to allow the goat to melt down. The sauce should be creamy and thick.

Add the cooked pasta, asparagus and peas to the sauce and toss to coat. Top with lemon zest, parsley and chopped chicken thighs.