Step 1

Preheat the oven to 375ºF. Pat chicken thighs with a paper towel and then season the chicken with basil, garlic powder, salt and pepper.

Step 2

Heat coconut oil or butter in a large oven-proof skillet over medium-high heat until hot, then place chicken thighs skin-side down in the skillet and sear for about 7-8 minutes, or until the skin is golden brown. You can tell it’s ready to flip over when it no longer sticks to the pan.

Step 3

Flip chicken thighs then transfer the chicken to a plate, set aside.

Step 4

In the same skillet, over medium heat, melt butter for the sauce. Add garlic and onions, saute for 2 minutes or until garlic is fragrant and onions are translucent in color.

Step 5

Add the coconut milk, lemon juice, red pepper flakes, whisk together.

Step 6

Add arrowroot at this time if you prefer a thicker sauce. Whisk together until smooth.

Step 7

Add the artichoke hearts and kale to the skillet and stir together.

Step 8

Add the chicken back into the skillet and carefully place the skillet into the oven and roast for 15 minutes or until internal temperature is 165º.

Step 9

Carefully remove the skillet from the oven.

Step 10

Serve over rice, noodles, or zoodles.