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Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil
Add your chicken thighs and cook for about 5 minutes on each side until golden brown
Remove from heat and add 2 more tbsp of avocado oil
Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (note: do not salt them at this point! They will sweat and steam and not get as golden brown)
Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes
Combine your chicken broth and tamari in a glass or bowl and pour ¾ of it over your mushrooms, stirring to deglaze any bits that have stuck to the bottom
Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain
Pour your starch mixture over your mushroom and stir to combine
Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs
Reduce the heat to low, cover, and cook for 10 more minutes
Serve over mashed potatoes (I served mine over dairy-free mashed potatoes), quinoa, or pasta, garnish with parsley, and ENJOY!