Preheat your pan with avocado oil then brown your seasoned chicken thighs
Once browned, remove the chicken, and add the onion, garlic, ginger, and veggie stock to deglaze the pan
Once cooked through (approx 3 minutes) add in the tomato paste, coconut cream, and salt
Add in 1tsp of oregano and continue to salt the dish to taste
Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in and cook at a medium heat
Remove once the sauce has thickened (after approximately 5 minutes of cooking on medium heat)
Serve on a bed of jasmine rice with a fresh sprinkle of coriander (or your herb of choice) and either coconut cream/unflavoured yoghurt