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Heat 1 tablespoon olive oil in a 12-inch, heavy-bottomed skillet over medium heat until the oil shimmers. Add the fresh sliced mushrooms and salt. Cook, stirring occasionally, until the mushroom slices have released their liquid and the slices are a rich brown color, seven to eight minutes. Meanwhile, in a food processor, combine the onion, garlic, oregano and remaining 1 tablespoon olive oil. Process until the combo is finely chopped. Scoop the mixture into the pan with the mushrooms. Cook, stirring constantly, until the onion mixture is lightly browned, two to three minutes.
Add the tomato paste to the pan and continue stirring until it darkens in color, another two to three minutes. Stir in the seasoning blend, heavy cream, mustard, vinegar, bay leaves and chicken cubes. Stir to coat the chicken with sauce. Simmer, stirring occasionally, until the chicken is fully cooked, 10 to 15 minutes. Turn off the heat and let the mixture sit in the hot pan on the burner for an additional five minutes. Remove and discard the bay leaves.
Serve over hot white rice with potato sticks or crushed potato chips as a garnish.