Cut you thighs into bite sized chunks and set aside.

Add coconut oil to medium-high heat pan. Once it is hot add the chicken pieces in batches until all are fully cooked through.

Add lemon zest to a pan and turn it onto high heat.

Add broth and swerve to a high heat sauce pan and combine until swerve is fully dissolved (erythritol may not full dissolve).

Add the lemon juice and xanthan gum and bring to a boil.

Reduce to a simmer and allow to reduce until desired thickness.

Once thickened to liking, add chicken into sauce and coat.

Serve warm with cauliflower rice and enjoy!