Preheat a large skillet over medium-high heat. Add the coconut oil to the pan. Season both sides of the chicken thighs with salt and pepper while the oil heats up. Brown the chicken thighs in the skillet.

Fry both sides until the chicken is cooked through and crispy. Prepare the sauce while the thighs are cooking.

To create the sauce, melt the butter in a saucepan. Once it has stopped sizzling, whisk in the coconut flour to form a thick paste.

Whisk in the heavy cream and bring the mixture to a boil. The mixture should thicken after a few minutes. Stir in the Italian seasoning.

Remove the cooked chicken thighs from the skillet and set aside. Pour the chicken stock into the skillet to deglaze the pan. Whisk in the cream sauce. Stir the greens in the pan so that they become coated with the sauce.

Lay the chicken thighs back on top of the greens, then remove from the heat and serve.