In a large skillet, heat the avocado oil over medium heat. Add the chopped red onion and sauté for about 2-3 minutes, until it becomes translucent and fragrant.
Add the chicken breasts or tenders to the skillet. Season with sea salt and cook for about 5-7 minutes on each side, or until the chicken is golden brown and fully cooked. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, add the minced garlic to the skillet. Stir for about 30 seconds, allowing the garlic to become fragrant. Then, pour in the can of full-fat coconut milk, scraping any browned bits from the bottom of the skillet.
Stir in the dried parsley, lemon zest, and lemon juice. Allow the sauce to simmer for an additional 5 minutes, letting the flavors meld together while the sauce thickens slightly.
Once the sauce has reached your desired consistency, taste and adjust seasoning if necessary. Finally, stir in the chopped green onions for freshness and a pop of color.
