The first issue that I would remedy when I make this next time would be...I would get the boneless skinless chicken thighs. I had to take it off the bone and I won't lie, it was slightly gross to me, but I did it!
Now place a large saucepan or dutch oven over medium heat. Add coconut oil. Once oil is very hot, add chicken to the pan without crowding the pan to help with searing. 
I don't think I got my oil hot enough because my chicken did not sear very well. After chicken has cooked through, remove with a slotted spoon and set aside.
After I removed the chicken from the pan, there was a lot of liquid from the chicken cooking too slowly. Next time I make this I will make sure it is seared a bit better. I added the garlic and onions and cooked them until they were translucent.
After the onions were nice and soft (5 minutes or so) I added the honey, coconit milk, aminos and siracha. This is where I started to panic a little bit. I was supposed to whisk everything together and bring it to a boil ( and we know from the egg debacle that boiling things is rough for me!)
Once it was boiling, I was supposed to turn the heat down and add the tapioca flour and keep whisking. I need like 4 hands to be able to do this, so my sauce was a little lumpy. My goal though wasn't a lumpless sauce, it was a good tasting meal that my hubs would eat. 
After the sauce thickens up, I added the chicken back in to coat it (about 4 minutes to reheat) and then you can serve it with your favorite veggies. 
Since my goal was to make something my hubs would eat again, dinner was a success! This entire process of learning to cook (even at this stage in my life) is actually pretty fun. I haven't served anything raw or burnt all week!! Yay!!!!
Ingredients
For the chicken
- 1-2 tablespoons coconut oil
 - 1.5 pounds chicken thighs, cut into 1 inch cubes
 - salt, to taste
 
For the sauce
- 2 tablespoons coconut oil
 - 2 garlic cloves, minced
 - ½ small yellow onion, minced
 - 1 (14 ounce) can of full fat coconut milk
 - ¼ cup honey
 - ½ cup coconut aminos (or gluten free soy sauce)
 - 2-3 tablespoons sriracha, depending how spicy you like (find paleo sriracha here)
 - ½ teaspoon red pepper flakes
 - salt, to taste
 - ¼ cup tapioca flour
 - chopped green onions (to garnish)
 
Instructions
- Now place a large saucepan or dutch oven over medium heat. Add coconut oil. Once oil is very hot, add chicken to the pan without crowding the pan to help with searing. Sprinkle with salt. Once chicken begins to turn white, flip on cook on other side. After chicken has cooked through, remove with a slotted spoon and set aside.
 - When chicken is done cooking, add 2 more tablespoons to the pan (if needed) then add garlic and onion. Once onion becomes translucent, add coconut milk, honey, coconut amines, sriracha, red pepper flakes, and salt. Whisk together and let come to a low boil then reduce to low heat.
 - Lastly, while continuously whisking, add in tapioca flour ⅛ cup at a time. Be sure to continuously whisk to keep from tapioca flour from clumping.
 - Once mixture thickens, add chicken to the pan with the sauce and coat, let cook for about a minute to reheat the chicken.
 - Pour sauce and chicken on top rice and garnish with green onions.
 
























