Coat your chicken thighs with your seasoning. Add 1 tbsp. coconut oil to your skillet. When you skillet is hot, place your chicken in the skillet. Allow chicken to cook for a total of 8 minutes. Flip your chicken every 4 minutes. Continue to do this until you have reach 8 minutes. Temperature should be 165 degrees. Remove from skillet and place on a plate.

Creating Your Sauce: In a skillet, place coconut oil in the skillet. Finely chop your onion and garlic. Add onion first, frequently stirring for 1 minute. Add garlic. Frequently stir for 30 seconds. Start to add your tapioca starch starting with a tablespoon at a time. You want to stir frequently and keep adding starch until it forms into a paste. Add one can coconut milk, 1/2 cup water, salt, pepper and nutritional yeast. Stir until combined and bring to a boil. The coconut milk will start to thicken as it boils. If your sauce becomes to thick start to add chicken stock a little at a time until you reach the consistency you like. finish it off by your spinach, basil and top with cooked chopped bacon. See my recipe for air-fryer bacon

Fill a pot with water and 2 tbsp. salt. Add one box of pasta and bring to a boil and cook for 6 minutes. Drain and serve immediately.