Heat two tablespoons of avocado oil in a large skillet over medium heat. Season four chicken thighs with Italian seasoning, sea salt, and pepper. Brown the chicken for 4-5 minutes on each side until cooked through.

Remove the browned chicken thighs and set aside. Add diced shallot and minced garlic to the skillet and sauté for 1-2 minutes until translucent.

In a bowl, whisk together chicken broth and arrowroot starch. Pour into the skillet along with coconut milk, sun-dried tomatoes, and basil. Stir and bring to a gentle simmer.

Return the chicken thighs to the skillet, ensuring they’re submerged in the sauce. Cover and simmer on low heat for 3-4 minutes until chicken is 165°F and sauce thickens.

Add spinach in batches, stirring until just wilted, about 1-2 minutes. Remove from heat, plate, and garnish with parsley. Serve hot.