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Add the tapioca flour to a medium bowl. Season the chicken with salt and ground black pepper, then add to the tapioca flour, a few pieces at a time, to coat, and set aside.
Heat the oil over medium heat in a large skillet. When the oil is heated, add the coated chicken and cook for about 7 minutes on each side, until crisp and at an internal temp of 165F. Remove from the skillet and set aside.
Drizzle additional oil to coat the skillet, add the diced onion, and cook until translucent. Add in the garlic, salt, ground black pepper, dried thyme, and dried oregano and cook for another 1-2 minutes, until fragrant.
Stir in the mushrooms and cook for 5 minutes to soften. Pour in the broth and coconut milk, bring the mixture to a simmer and cook, uncovered, for about 5 minutes, to warm.
Remove the skillet from the heat and add the cooked chicken. Garnish with a sprinkle of chopped parsley.