Instructions:

• In a bowl, combine the boneless chicken thighs, 4 cloves of minced garlic (or garlic powder), coconut aminos, rice vinegar, and bay leaves. Mix well, ensuring the chicken is evenly coated. Allow it to marinate for at least 30 minutes, or overnight for maximum flavor.
• In a large skillet or Dutch oven, heat 2 tablespoons of avocado oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Next, add the 3 cloves of minced garlic and cook for an additional minute until fragrant.
• Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 5 minutes on each side until golden brown.
• Pour in the reserved marinade and 1 1/4 cup of low-sodium chicken broth. Stir in 2 teaspoons of coarse black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes until the chicken is tender and fully cooked.
• Once the chicken is tender, remove the lid and let it simmer for an additional 10 minutes to reduce the sauce slightly. Taste and adjust seasoning if necessary. Serve the Healthy Filipino Chicken Adobo garnished with chopped green onions.