Step 1

Cut chicken thighs into 1 - 1 1/2" bite-size chunks. Transfer to a large bowl. Add arrowroot, salt, and pepper. Give everything a nice stir and be sure it is evenly coated. Set aside.

Step 2

In a large skillet over medium heat, melt the butter. Add chicken to the pan and cook for 4-5 minutes each side until golden brown but not completely cooked through. Do so in a single layer (make sure you do not crowd the pan. You may need to cook in batches!) Transfer to a bowl or plate with a slotted spoon and set aside.

Step 3

Add the diced onion to the pan and cook for 2-3 minutes until soft. Add 1 tablespoon of oil from the sun dried tomatoes and minced garlic. Cook for 1 minute, stirring often. Add broth to the pan, scraping from the bottom of the pan and stirring frequently. Cook until broth has reduced down by at least 50%.

Step 4

Add sun dried tomatoes to the pan. Fry for 2-3 minutes until quite fragrant and well combined, stirring occasionally.

Step 5

Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.

Step 6

Add chicken back into the pan and sprinkle with seasoning. Stir frequently for another 7-10 minutes, letting all of the flavors marinade and allowing the chicken to cook all the way through. Season with additional salt and pepper if necessary.

Step 7

Top off with fresh lemon wedges and chopped parsley.