Rub chicken thighs with sea salt, pepper and Italian seasoning.

Heat 1 Tablespoon of ghee in a heavy skillet over medium heat.

Once hot, add in the chicken, skin side up and cook for about 6 minutes.

Once the skin is golden-brown, flip the chicken over and continue cooking for an additional 8 minutes or until cooked through.

Once your chicken is done, transfer to a plate.

In that same skillet, add remaining tablespoon of ghee.

Stir in your garlic and flour, and sauté for about 1 minute or until fragrant, whisking to get it evenly golden.

Pour in the milk and season with a tiny touch of sea salt and pepper to taste. Continue to whisk until your sauce begins to thicken, about 2-3 minutes.

Add in cherry tomatoes, and cook just until they start to burst.

Immediately add in spinach; cook stirring constantly until it just begins to wilt.

Return the cooked chicken back into your sauce. Give the skillet a gentle swirl to distribute your delicious sauce all over the chicken, simmer on low heat until chicken is heated through about 2-3 minutes.

Once your chicken is done, transfer it to a serving plate.

Spoon sauce over the chicken and garnish with fresh chopped herbs.