In a large skillet heat 2 tablespoonsavocado oil and minced garlic over medium high heat. Add the chicken thighs to a hot skillet. Reduce heat to medium and cook chicken for 12 minutes on each side. 

While chicken is cooking, halve the Brussels Sprouts and chop the mushrooms. Set aside.

In a medium bowl combine the chicken broth, water, coconut milk cream, coconut aminos, sea salt, 1 tablespoon avocado oil and cassava flour. Whisk together.

Add the creamy sauce to the skillet of cooked chicken. Cook for 2-3 minutes or until sauce begins to bubble and thicken. Add the prepped vegetables. Stir together to coat evenly with the sauce. 

Continue to cook over medium heat for 5 minutes or until vegetables are slightly tender.  

Serve.