Thai Style Low Carb Peanut Chicken

1. Rinse your peanut off in the bowl of your salad spinner. 2. Spin the salad spinner and then pat the nuts dry with paper towels. 3. Add your peanut to your food processor. 4. Blend the nuts until they are powdery, scrape the sides and then continue blending. 5. Once the nuts turn a little bit creamy, add 1/2 Tbsp. erythritol and 1/2 Tbsp. coconut oil. 6. Continue blending until a smooth and creamy consistency happens. 7. In a bowl, combine your peanut butter, 1/4 Cup Chicken Stock, 2 Tbsp. Soy Sauce, 1 Tbsp. Orange Juice, 1 Tbsp. Lemon Juice, 1 Tbsp. Rice Vinegar, 1/2 tsp. Sesame Oil, 2 tsp. Chili Garlic Paste, 1/4 tsp. Coriander. 8. Mix the ingredients well until a thick and creamy sauce is achieved. 9. Cube all of your chicken thighs, cutting off the extra grit as needed. 10. Season your chicken thighs well with salt and pepper, to taste. 11. In a pan, bring 1 Tbsp. Olive Oil to its smoking point – I use the highest heat my stove can go. 12. Once the smoking point is achieved, add your chicken and start cooking it fast. 13. As the chicken cooks, moisture is released. You don’t want boiled chicken, so make sure you pat out the extra moisture with a paper towel. This means that the oil will be removed with the juices. 14. Continue cooking until the chicken is browned on both sides. Trying to not touch the chicken too much here is key. 15. Once the chicken is cooked, add your peanut sauce. 16. Turn your pan to low and let this simmer for 10 minutes. 17. Serve with slices cucumber, red pepper flakes, and extra chili paste.