Start with seasoning the chicken thighs with pepper, garlic, sea salt, and onion powder. Add the chicken thighs and coconut oil in a large skillet on medium heat it for 6-8 minutes on each side until it turns to brown. Remove chicken and put it on a plate.
Add additional oil if necessary. On medium heat cook the onions over a low to medium heat until onions are soft, then add garlic, stir and cook for another 45 seconds.
Add the chicken broth, coconut milk, and whisk in the tapioca or arrowroot. Combine all and then stir in yeast, mustard, Italian seasoning, pepper, and sea salt. Cook and stir on medium-high heat until the texture starts to thicken.
Add spinach and sun-dried tomatoes and allow it to simmer until spinach is wilted and tomatoes are softened. Time to add the chicken back to the skillet and simmer another 2 minutes.
Serve it along with cauliflower rice, roasted potatoes, or with zucchini noodles.