Heat the avocado oil in a large thick-bottomed stock pot 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. This may need to be done in two batches. Flip the chicken and cook for another 2 minutes. Set the chicken aside on a plate.
Leaving the oil and drippings in the pot, add the chopped onion and garlic. Sauté, stirring occasionally, until the onion begins to turn translucent, about 5 minutes.
Stir in the chopped mushrooms, cover, and cook until they darken and 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 cook 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.
