Warm medium size pan with avocado oil.
Brown 1lb. of organic chicken thighs with garlic, salt, and pepper for approximately 5 minutes on each side.
Meanwhile, prepare 1 cup of bone broth (you will split this between the chicken and quinoa).
Add 1/2 cup of prepared bone broth to your browned chicken. Cover and simmer on low for 30 minutes or 165 degrees.
In a saucepan, bring 1/2 cup of bone broth and 1/2 cup of water to a slow simmer. Add 1/2 cup quinoa, stir, and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes.
Next, add 1 cup of sliced mushrooms and 1 cup of sliced onion to the simmering chicken thighs. After chicken is 165 degrees, take it out and set to the side.
Bring leftover liquid from chicken to a slow simmer and gradually add almond flour mixture (2 tbls. almond flour to 4 tbls. water, shake) and stir. This will thicken up and make a light gravy.
Add chicken back to the pan, turn heat off, and let chicken soak in gravy, mushrooms, and onions.
Served with sautéed zucchini.
Serve and enjoy.