Sprinkle sea salt, ground black pepper, and onion powder evenly over the chicken skin and place the thighs on a baking sheet.

Bake in the oven,*** skin-side up, at 400°F for 30 minutes until golden brown. Remove from the oven and cover until the sauce is ready.

Melt the avocado oil and butter in a large skillet over medium heat. Add the sliced mushrooms, sautéing for 3 to 4 minutes until the mushrooms are just starting to color.

Add the garlic, green onions, and sun-dried tomatoes, and mix. Cook for another 2 minutes.

In a jug or bowl, whisk together the Keto Chow, heavy cream, chicken stock, coconut aminos, white wine vinegar, and 1/4 tsp. sea salt.

Pour the mixture into the skillet with the vegetables and stir well.

Sprinkle the shredded Parmigiano-Reggiano over the sauce and bring the sauce to a boil.

Stir, reduce the heat, and simmer on low for 5 minutes until thick.

Add the spinach and stir just until it is wilted, about 1 minute.

Add the chicken thighs and spoon the sauce over the top.