In a cast iron skillet (or stainless steel pan), heat the avocado oil over medium high heat.
Add chicken thighs and cook for 6-8 minutes each side. Skin should turn golden brown and chicken should be almost fully cooked.
Remove chicken from skillet and place on a plate.
Add chicken stock, heavy whipping cream and spices to skillet.
Stir occasionally and reduce heat to low once mixture starts to simmer.
Add mushrooms and cook until softened.
Add spinach and Parmesan cheese. Stir until cheese is melted.
Add chicken back into skillet and cook for an additional 3-5 minutes, stirring occasionally until chicken is fully cooked. Make sure internal temperature of chicken reaches 165 F.