Put together the sauce then set aside.

Thinnly slice the cabbage, carrots and onions.

Trim and slice the boneless skinless chicken thighs into thin strips. Add to a bowl with a drizzle of avocado oil, salt, pepper, garlic powder & onion powder.

Get a large greased pan going over medium-high heat. Add in the chicken and cook for 8-10 minutes mixing every few minutes. Once done remove it.

Next add in the veggies. Season with salt, pepper add in the minced garlic. Give it a mix and let sauté for 4-5 minutes then add in the Palmini and the sauce. The moisture should help deglaze the pan. Mix till well combined then add the chicken back in and give it a toss. Let continue cooking until sauce thickens.

Plate it up, garnish & ENJOY!