Combine the almond flour, tapioca flour, salt and pepper in a shallow bowl. Coat the chicken on both sides with the mixture.
Melt the oil in a large skillet over medium high heat. Brown the chicken on both sides for about 5 minutes, until it is lightly browned. Remove and drain.
In the same skillet add the garlic cloves and saute for 3 minutes, until fragrant. Add the remaining ingredients to the skillet and bring to a boil.
Reduce the heat and return the chicken to the pan. Cover and simmer for 30-40 minutes, until the chicken is tender and no longer pink and the juices run clear. Serve and enjoy!