Pound chicken and make sure they all have same thickness.
Season the chicken with old bay seasoning, salt and pepper, and onion powder.
To a large skillet, over medium heat, add 1 tbsp of the avocado oil. Sear the chicken breast for 5-6 minutes on each side or until it’s cooked through. remove the chicken from the pan and set it aside on a plate.
(Next, you need to deglaze the skillet. Add only half the amount of the broth. Mix and then add the mushrooms )
Add the other 1 tbsp of oil and then toss in the mushrooms. Cook for 3-4 minutes. Then add the garlic with the lemon pepper. Let it sear for another 1-2 minutes.
Next, add the coconut milk, remaining chicken brother, honey, and Dijon mustard. Mix well for a minute until everything is combined.
Lower the heat to medium-low, Pour in the Parmesan cheese and mix again for another 1-2 minutes.
Over low heat, add the chicken breasts back into the skillet. Wedge them into the sauce, then turn them to the other side.
Turn off heat, garnish with more grated Parmesan or fresh parsley.
Serve and enjoy.