Step 1

In a large saucepan over medium heat add the avocado oil & diced chicken. Add the pink salt, black pepper, & the other spices to the chicken.

Step 2

Cook the chicken until it is 75% done & then add the minced garlic & diced red onion.

Step 3

Finish cooking the chicken & allow the red onion to become fragrant & slightly translucent.

Step 4

Then add the tomatoes & coconut milk & reduce the heat to low, allowing the mixture to come down to a simmer.

Step 5

Remove 1/3 cup of the sauce from the pan & mix with the arrowroot powder if using until dissolved.

Step 6

Add the arrowroot mixture back into the saucepan & mix to combine.

Step 7

Simmer for 5-10 minutes.

Step 8

Add the lemon juice.

Step 9

Top with cilantro if desired, serve over cauliflower rice, quinoa, rice, zoodles, or whatever you desire & enjoy!