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Season the chicken breasts on both sides with salt and pepper.
Heat avocado oil in a large skillet over medium high heat.
Sear the chicken on both sides for 3-4 minutes per side then remove from the pan and set aside.
Turn the heat to medium-low and add a drizzle more of avocado oil.
Add the garlic to the oil and cook for about 30 seconds until fragrant.
Add the coconut milk, stirring to deglaze the pan of any bits that have hardened.
Add the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper and stir.
Bring to a simmer then add the chicken back to the pan.
Cover and cook for 15 minutes at a simmer.
Make a slurry mixture by whisking the arrowroot starch with a few tbsp of chicken broth until no lumps remain.
Once the chicken has finished cooking, move the chicken to the perimeter of the dish and whisk in the slurry mixture.
Remove from heat and stir in the basil.
Serve with more basil to garnish and ENJOY!