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Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil
Add 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 mushrooms and onions, spreading them out as much as possible and cook, stirring infrequently, for about 7 minutes until onions are softened and mushrooms are mostly golden
Stir in garlic, thyme, and 1 tsp of salt and cook for 1-2 more minutes
Combine chicken broth and tamari in a glass or bowl and pour ¾ of it over mushrooms, stirring to deglaze
Add arrowroot starch to remaining broth and tamari and whisk until no lumps remain
Pour starch mixture over mushrooms and stir to combine
Let simmer for 2-3 minutes while gravy thickens then add chicken thighs back
Reduce heat to low, cover, and cook for 10 more minutes
Serve over mashed potatoes, quinoa, or pasta and garnish with parsley