Preheat oven to 375. Brush chicken breasts with avocado oil and sprinkle with salt. Place chicken on a baking sheet and bake for 30 minutes, or until internal temperature reaches 165 degrees F.

While the chicken is cooking, prepare the cream sauce. Add coconut oil to a sauté pan over medium high heat. Add the onions and sauté until translucent, about 5 minutes. Add sliced mushrooms and garlic and sauté for another 5 minutes.

Add thyme, coconut milk and broth and bring to a simmer. Cook for about 10 minutes, stirring regularly.

Remove chicken from the oven and place in pan with the sauce. Top with parsley. Serve with cauliflower rice, spaghetti squash, or broccoli.