Whisk together your sea salt, pepper, chili powder, paprika, and cumin.

Rub the chicken breasts completely with half of your oil, then sprinkle evenly with this spice mixture, gently pressing it in, and rubbing to coat on all sides really well.

Heat a large skillet or Dutch oven over medium high heat.

Once the pan is hot, add chicken and cook for 5-6 minutes on each side, or until nicely blackened and cooked through.

Set chicken aside on a separate plate.

In the same heated pan, add the remaining Tablespoon of oil/ghee, then sauté your onions until translucent, 3-4 minutes. Add in garlic and fresh corn kernels and cook stirring frequently for 2-3 minutes more.

Meanwhile, in a small bowl whisk the coconut milk and gluten-free flour together.

Pour milk over the corn, and add in your fresh cherry tomatoes and sliced jalapeno peppers.

Allow this mixture to simmer for a few minutes, just until the sauce thickens a bit.

Return blackened chicken into the pan and simmer for about 2 minutes more, until heated through.

Serve with cooked brown rice, quinoa, or cauliflower rice and enjoy!