Pat dry chicken thighs and cut off excess fat/skin
Marinade in spices: onion powder, garlic powder, thyme, rosemary, salt, black pepper and oil
In a hot wok, sear each piece of chicken, 5 minutes per side. Remove and set aside. Repeat for all the chicken pieces.
In the wok with butter, fry the garlic and sweet peas.
Add coconut cream, shredded cheese, cream cheese and broth. Bring to boil.
Add the fried chicken pieces. Baste the chicken with the sauce.
Taste the sauce and adjust as necessary. Let it simmer for about 15-20 minutes over low heat.