Place the cashews and water in a blender and blend until the mixture becomes completely smooth like cream
Sprinkle the chicken thighs with salt and pepper and dredge in the almond flour to evenly coat.
Heat the olive oil in a large skillet on medium heat and cook the chicken thighs for 4 to 5 minutes per side until golden in colour. Transfer the chicken thighs to a plate and set aside.
Cook the onion, garlic and mushrooms in the same skillet until the onions become translucent.
Pour in the chicken broth and cashew cream stir until combined and then return the chicken thighs to the pan. Cover and allow everything to simmer for approximately 8 minutes until the sauce has thickened and reduced by approximately half.