Preheat your oven to 400°F. Heat 1 tablespoon of ghee or olive oil in a large cast iron skillet (or any oven-proof skillet) over high heat. Season one side of the chicken and place it seasoned side down in the pan. Then sprinkle the other sides of the chicken with salt and pepper. Cook on each side for 2-3 minutes, until crispy and golden brown.
Once brown, remove chicken from the skillet and place on a plate or cutting board. Lower heat to low and add one more tablespoons of ghee or olive oil. Add the chopped onions and cook one minute until softened. Add the garlic and continue to cook for 2-3 minutes until soft, fraegerent and translucent. Season with more salt and pepper if desired. Add the chicken broth to deglaze the pan and stir well.
Return the seared chicken back to the skillet and place the skillet in the preheated oven and bake uncovered for 25 minutes, or until chicken reaches and internal temperature of 160°F.
While it’s baking, chop the sundried tomatoes and basil and mix the tapioca starch with the coconut cream in a small owl. The mixture will be thick and pasty.
Once the chicken is done baking, return skillet to stovetop and remove the chicken again to make the sauce. Add the coconut milk to the pan and whisk well until combined. Stir in the sun-dried tomatoes and basil and bring to a simmer over medium-low heat. Allow to simmer for 2-3 minutes until thickened. Return chicken to the skillet and cover with sauce.
Serve with a salad, brown rice pasta, white rice or roasted potatoes.
To store, cover in an air-tight container and keep in the refrigerator for up to 3 days. Heat over the stove or in the microwave