In a large skillet, heat the olive oil over medium heat.

Add the cubed chicken breasts to the hot oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5-7 minutes, or until golden brown and cooked through.

Add the minced garlic for the last minute of cooking, cooking until just fragrant.

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

Drain, blot dry, and chop the sun-dried tomatoes, adjusting the size based on family preference.

Once the chicken is cooked, add the sun-dried tomatoes to the pan, stirring to combine.

Add only the white solid part of the chilled coconut cream to the pan, mixing until melted.

Pour the chicken broth mixture into the pan and bring the sauce to a boil, then reduce to a gentle simmer.

Simmer until the sauce thickens, about 5 minutes. If not thick enough, mix an additional tablespoon of starch with a little broth and add to the pan.

Adjust the sauce consistency with more broth if it's too thick.

Add additional salt to taste and serve with your favorite veggies or over steamed cauliflower rice.