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Preheat the oven to 375
Spray an even layer of avocado oil into a large baking dish.
Season the chicken with thyme, rosemary, garlic powder, salt, and pepper.
Add the chicken to the baking dish in an even layer.
To make the pesto aioli, add all the ingredients to a small bowl and mix well. Taste and add more salt as necessary.
Set aside about ¼ cup of aioli in a small dish. We will use this to drizzle some over the chicken at the end.
Brush the remaining aioli onto the chicken in an even layer.
Top with mozzarella cheese and cover with foil.
Bake for about 15 minutes, then remove the foil and bake for another 15 minutes or until the chicken reaches 165 degrees. The cooking time will depend on how thick your chicken is!
I like to broil mine at the end for about a few minutes to make my cheese golden brown.
Finally, top it with fresh basil and a drizzle of pesto aioli. Serve with your choice of veggie, pasta, or rice.