Step 1

Pat the chicken thighs dry on all sides with a paper towel, then cover completely with the salt, garlic powder, onion powder, paprika, oregano, and red pepper flakes.

Step 2

Heat the olive oil over medium heat in a large, deep skillet. When the oil is hot, add the seasoned chicken thighs, skin side down, to the pan. Cook for 7-10 minutes, then flip each one and cook for another 7-10 minutes, or until fully cooked at an internal temperature of 165 degrees. Remove the chicken and set aside.

Step 3

In the same pan, add the broccolini and toss in the oil. Sauté for 3-4 minutes, then remove and set aside.

Step 4

Add the minced garlic, sauté for 1-2 minutes, then pour in the coconut milk and chicken broth. Bring to a simmer, salt to taste, then squeeze in the lemon juice and add the spinach.

Step 5

Once the spinach has wilted down, place the chicken thighs on top and let simmer for a few minutes to warm the chicken back up. Top with the chopped parsley and serve immediately for best results.

Step 6

If desired, serve over cooked rice, cauliflower rice, or pasta. Store leftovers in an airtight container in the refrigerator for 3-4 days.