Heat the olive oil or avocado oil in a large skillet over medium heat.

Once the oil is hot, add the cubed chicken, seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté for about 5-7 minutes until golden brown and cooked through.

In the last minute of cooking, stir in the minced garlic, allowing it to become fragrant.

While the chicken cooks, whisk together the chicken broth, nutritional yeast, dried oregano, the remaining salt, and 1 tablespoon of your chosen starch in a medium bowl.

Prepare your sun-dried tomatoes by draining, blotting dry, and chopping them finely.

Once the chicken is ready, add the chopped sun-dried tomatoes to the pan and mix well.

Incorporate only the solid part of the chilled coconut cream, stirring until melted.

Pour in the chicken broth mixture and bring it to a boil; reduce to a simmer and let it thicken, which should take about 5 minutes.

Adjust the thickness using additional chicken broth or starch as needed.

Taste and season with more salt if desired, then serve alongside your favorite veggies or over steaming cauliflower rice.