In a large skillet add the ghee or butter and cook the chicken on medium heat for 7 to 8 minutes on each side or until brown. Remove the chicken from skillet and set aside on a plate. Add the red peppers, greens and garlic. Cook for 2 to 3 minutes.
Add the coconut milk, broth, and dried seasonings. Whisk over medium heat until combined. Add the chicken back to the pan, reduce to a simmer and continue cooking for 5 to 10 minutes, or until chicken thighs reach an internal temperature of 165F. Enjoy!
Note: You can reduce cooking time by flattening out chicken thighs or by using boneless chicken thighs or using chicken breasts.