Honey Mustard Pasta Salad

1: Blend broth/stock, coconut milk, fermented onion honey, apple cider vinegar, salt, mustard, pepper, dried thyme, chopped onion, oil, and potato starch.

2: Bring the mixture to a boil, then reduce the heat and whisk until thickened.

3: Pat dry the chicken breasts and season with salt, pepper, and ranch seasoning.

4: Sear the chicken on medium low in a cast iron skillet for 9 minutes.

5: Flip the chicken, adding ghee, and cook for an additional 6 minutes, depending on size.