In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and cook for about 5-7 minutes until golden brown and fully cooked.

In the final minute of cooking, add the minced garlic, stirring until fragrant but careful not to let it burn.

In a medium mixing bowl, whisk together the chicken broth, nutritional yeast, dried oregano, remaining salt, and 1 tablespoon of starch until well blended.

For the sun-dried tomatoes, drain them thoroughly, blot dry, and chop them into small pieces.

Once the chicken is cooked, toss in the chopped sun-dried tomatoes, stirring to combine.

Add the solid part of the chilled coconut cream into the pan, discarding the liquid. Stir until melted and fully incorporated into the mixture.

Pour the chicken broth mixture over the chicken, increasing the heat to bring it to a boil, then reducing to a simmer for about 5 minutes, or until the sauce thickens to your liking.

If the sauce is too liquidy, combine an additional tablespoon of starch with a tablespoon of broth, whisk, and add to the pan to thicken.

Season with additional salt as needed before serving alongside your favorite veggies or cauliflower rice.