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Season the chicken with salt, pepper, and garlic powder on both sides.
Preheat a large pan to medium-high heat and add the avocado oil. Once hot, add the chicken and cook for 5-6 minutes per side or until fully cooked.
Once the chicken is cooked, remove it from the pan and set aside.
Turn the heat to medium-low and add the chopped onion. Saute for a few minutes until translucent.
Next, add the sliced mushrooms and saute for another 5 minutes or so until soft. Once soft, add the chopped garlic and saute for about a minute longer.
Turn up the heat to medium-high and add the chicken stock. Using a wooden spoon, scrape up the brown bits from the bottom and stir everything together. Let this simmer for a couple of minutes.
Finally, add the heavy cream, parmesan cheese, dried thyme, and rosemary.
Mix everything well and simmer on low for about 3-5 minutes until the sauce has thickened.
Add the chicken back into the pan and top with fresh thyme.