for the chicken:2 chicken breastssalt and pepper to taste1 tbsp. avocado oil (or oil of choice)for the spicy almond sauce:â 3 tbsp. creamy almond butter (or nut butter of your choice)1/4 cup full fat, unsweetened coconut milk (i use thai kitchen's)1 tbsp. coconut aminos1 clove garlic1 tbsp. red boat fish