Season both sides of the chicken breasts with salt and pepper.

Warm the avocado oil in a large skillet over medium-high heat.

Cook the chicken in the skillet, searing for about 3-4 minutes per side until browned, then remove and set aside.

Lower the heat to medium-low, adding a bit more avocado oil if needed.

Sauté the minced garlic in the oil for about 30 seconds, just until it becomes fragrant.

Pour in the coconut milk, scraping up any browned bits from the pan.

Add the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and red pepper flakes. Stir everything together.

Bring the mixture to a gentle simmer, then return the chicken to the skillet.

Cover and simmer for 15 minutes, allowing the flavors to meld together.

In a small bowl, whisk the arrowroot starch with a few tablespoons of chicken broth until smooth.

Once the chicken is done, move it to the sides of the skillet and stir in the arrowroot mixture to thicken the sauce.

Remove the skillet from heat and fold in the fresh basil.

Serve hot, garnished with additional basil. Enjoy!