Prepare the Chicken:

⁠ ⁠Cut the chicken into slices or cubes.

⁠ ⁠Heat 3 tablespoons of olive or avocado oil in a skillet over medium heat.

⁠ ⁠Add minced garlic and sauté until fragrant.

⁠ ⁠Add chili flakes, oregano, and paprika, then add the chicken.

⁠ ⁠Sear the chicken for about 5 minutes or until browned. Set aside.

Cook the Pasta:

⁠ ⁠Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente.

⁠ ⁠Reserve 1 cup of pasta water, then drain the pasta and set aside.

Prepare the Sauce:

⁠ ⁠In a large skillet, heat 3 tablespoons of avocado oil over medium heat.

⁠ ⁠Add the chopped onion and sauté until translucent.

⁠ ⁠Add the tomato paste and mix well.

⁠ ⁠Add the halved cherry tomatoes and sauté for 1 minute. Then add the thyme, mix well.

⁠ ⁠Pour in the white wine and cook until the tomatoes are well-cooked, about 5 minutes. If desired, remove the tomato skins.

⁠ ⁠Add ¼ cup of pasta water, season with salt and black pepper, and mix.

⁠ ⁠Add the sun-dried tomatoes and mix well.

⁠ ⁠Pour in the coconut cream (or heavy cream) and mix until combined.

⁠ ⁠Add the cooked pasta to the sauce, along with more pasta water as needed, and mix well.

10.⁠ ⁠Add the spinach and fresh basil leaves.

11.⁠ ⁠Cook until the pasta is fully cooked and the sauce is creamy and slightly thickened.

12.⁠ ⁠⁠Place the pasta in a pasta bowl.

13.⁠ ⁠⁠ Sprinkle with chopped parsley and chili flakes, if desired.

Serve immediately and enjoy!