Heat the avocado oil in a large thick-bottomed stock pot (I use my Dutch oven) over high heat.

Season both sides of the chicken thighs with sea salt and black pepper. Once the pot is sizzling hot, carefully place the thighs in the pot skin-side down. Sear for 4 to 6 minutes, or until the skin is golden-brown and crispy. Note: This will likely need to be done in two batches, as the pot will not be big enough to sear all of the chicken thighs at the same time. Flip the chicken and cook for another 2 minutes. Set the chicken aside on a plate.

Leaving the oil and drippings in the bottom of the pot, add the chopped onion and garlic. Sauté, stirring occasionally, scraping the browned bits off the bottom of the pot, until the onion begins to turn translucent, about 5 minutes.

Stir in the mushrooms, cover, and cook until the mushrooms darken and begin to leach liquid, about another 5 minutes.

Transfer the chopped potatoes, seared chicken, coconut milk, chicken broth, lemon zest, and lemon juice to the pot and give everything a stir.

Cover the pot and bring it to a full boil. Reduce the heat to a simmer and continue cooking for 20 to 30 minutes, or until the potatoes are cooked through and the chicken has reached an internal temperature of at least 165 degrees Fahrenheit.

Stir in the baby spinach, cover, and cook for another 2 to 3 minutes, or until the spinach has wilted.

Serve the chicken and potatoes with your favorite side dishes, and enjoy! I recommend serving it with rice or noodles to soak up some of that delicious sauce!

Store any leftovers in an airtight container in the refrigerator for up to 5 days.