I concocted an amazing dish tonight, that is a bit spicy and involves chicken thighs, avocadoes, coconut oil, green onions, red onions, garlic, smoked ancho, sriracha, tomatoes, chicken stock and melted nutritional yeast for "cheesiness". Delish!!

4 boneless, skinless chicken thighs (de-bone and de-skin your own, if wanted)
2 tablespoons of virgin, unrefined coconut oil
1/2 chopped red onion
1/2 cup diced green onion
1 sliced avocado
1 cup (I just grab a handful) of halved cherry or grape tomatoes
1 tablespoon of diced garlic
1 cup of chicken stock
1 cup of nutritional yeast
1 tablespoon of smoked ancho chile powder
1 tsp. of cayenne
1 tsp. of ground black pepper
1 tablespoon of garlic salt
1 tablespoon of lemon juice
3 squirts of sriracha

-Cook chicken thighs in a baking dish for 40 minutes, turning once at 20 mins.

-While chicken is cooking, chop red onion, green onion, garlic, tomatoes and avocado.

-Heat coconut oil in large saucepan over medium heat

-Add red oinions and garlic to hot oil in saucepan. Saute for three minutes, or until golden.

-Add ancho chile powder, cayenne, garlic salt and ground black pepper to saucepan, saute for one minute.

-Add chicken stock and tomatoes to saucepan. Cook for five minutes.

-Add nutritional yeast to saucepan, stir to absorb, turn heat to LOW until chicken is done baking.

-remove chicken from oven and cut into bite-sized pieces.

-Add chicken pieces to pan, along with lemon juice and heat, stirring, for three minutes.

-SERVE Chicken with sauce from saucepan in bowls, TOP with avocado slices, green onion, and sriracha.