In a large skillet, heat the avocado oil over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent, about 3-4 minutes.
Add the chopped chicken thighs to the skillet, seasoning with sea salt, black pepper, and paprika. Cook until the chicken is browned and cooked through, approximately 6-8 minutes.
Once the chicken is cooked, stir in the minced garlic and sliced cabbage. Sauté for an additional 5 minutes, allowing the cabbage to wilt slightly.
Pour in the full-fat coconut milk and add the drained sun-dried tomatoes. Sprinkle in the red pepper flakes if desired. Stir to combine, then let it simmer gently for about 5 minutes.
To thicken the sauce, sprinkle in the flour and stir until fully incorporated. Let it cook for another 2-3 minutes.
Add the baby spinach and fresh lemon zest, stirring until the spinach is wilted.
Taste and adjust seasoning if necessary. Serve warm and enjoy!
