Pat chicken thighs dry and sprinkle with salt and pepper.
Add olive oil to a skillet, over medium heat.
Once the skillet is hot, add the chicken thighs.Let them cook for about 5 minutes, then, using tongs, flip to the other side, and cook for another 5 minutes.
Use the tongs and remove the chicken from the skillet and place them on a plate.
Next, add the mashed garlic, tomato sauce, and coconut milk to the pan, and stir everything together well.
Bring to a gentle boil, and then add the spinach.
Cook for another minute or two, until the veggies are wilted.
Add the chicken back to the pan, and let cook over low-medium heat for another 10 minutes. If you have a cover for the pan, I recommend using it, but it’s not totally needed.
After the 10 minutes are up, add the parmesan cheese and stir around.
Remove the pan from the heat, let cool a bit, and ENJOY!!!