Cook the Chicken: In a skillet over medium-high heat, warm 2 tablespoons of avocado oil. Season the chicken thighs with salt and pepper, then cook until golden brown and cooked through. Set aside once done.

Prepare the Veggies: Meanwhile, chop the red onion, cauliflower, shallot, and baby Bella mushrooms.

Sauté the Veggies: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the red onion until lightly browned, then add the baby Bella mushrooms and cook until tender and golden.

Add the Cauliflower and Shallots: Incorporate the cauliflower florets and chopped shallot into the skillet, cooking until caramelized and browned.

Deglaze with Stock: Pour in the vegetable stock to deglaze the skillet, allowing it to simmer for approximately 2 minutes, imparting flavor to the cauliflower.

Season and Finish: Finely chop the fresh thyme, parsley, and garlic cloves. Add them to the skillet and cook for an additional 30 seconds to release their flavors.

Combine Ingredients: Return the cooked chicken thighs to the skillet, nestling them among the vegetables. Heat through for a minute or two.

Serve and Enjoy: Plate the Easy Garlic Mushroom Cauliflower Chicken on a bed of fresh baby spinach for added vibrancy and nutrition.