Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with salt and pepper and add to the pan. Cook for 3-5 minutes on each side, until there is no pink left. Remove Chicken from pan and set aside.
Add the garlic to the pan and stir for 2 minutes, until fragrant.
Add the mushrooms to the pan and stir for 5 minutes, or until they have slightly softened.
Add the chicken broth, lemon juice and tapioca flour. Lower the heat and stir for about 3 minutes.
Add the coconut milk and stir to combine. Add the chicken to the pan. Stir for 3-5 minutes, or until sauce has thickened.
Serve the chicken on a plate and spoon the sauce over the top (I served mine with roasted spaghetti squash). Top with fresh chives. Enjoy!