Preheat your oven to 400 degrees f.

Very lightly spritz or rub a large baking dish with avocado oil or ghee/butter to lightly grease your dish.

Add 1 Tablespoon of oil and 1 Tablespoon of butter/ghee in a large skillet over medium-high heat.

Add in your chicken cubes, lightly season with sea salt and freshly ground black pepper then cook, stirring occasionally, until nicely golden brown, about 7-8 minutes. During the last minute, stir in your minced garlic and continue cooking.

Transfer your browned chicken to your prepared baking dish.

In the same preheated skillet, add zucchini, bell pepper, and chili peppers.

Saute, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.

Transfer veggies to the dish with your chicken and stir to combine.

In the same skillet melt the remaining tablespoon of butter/ghee over low heat.

Add in the Arrowroot powder or cornstarch and stir continuously for 1 minute.

Gradually and slowly drizzle in both the broth and milk, stirring continuously until it starts to bubble and there are no visible lumps.

Stir in your cream cheese and the shredded cheese then season this sauce to your taste with sea salt and freshly ground black pepper.

Pour your sauce over the chicken and veggies in the baking dish using a spatula to get every last drop.

Bake in your preheated oven until golden brown and bubbly, around 20 minutes.

Garnish with chopped parsley.