Begin by seasoning the boneless chicken thigh fillets with the crumbled chicken stock cube, sea salt, and ground black pepper. Set aside for about 10 minutes.

Heat 2 tablespoons of vegetable oil over high heat until shimmering. Place the chicken fillets skin-side down and sear for about 5 minutes, or until golden brown. Flip the chicken and cook for an additional 2 minutes. Remove from the pan and set aside.

Reduce heat to medium-high, leaving about 2 tablespoons of fat in the pan. Add unsalted butter and allow it to melt. Toss in the mushrooms and a pinch of salt, stirring occasionally. Sauté for 2-3 minutes until they begin to soften and brown.

After the mushrooms are golden, add minced garlic cloves. Stir-fry for another minute, being careful not to burn the garlic.

Sprinkle in fresh thyme sprigs and pour in the coconut cream. Stir well to create a cohesive sauce and bring to a gentle simmer.

Return the seared chicken to the pan, nestled within the creamy mushroom sauce. Cover and let simmer for about 10 minutes on low heat.

Just before serving, zest a lemon over the dish and stir in chopped chives.