In a bowl, combine the thinly sliced organic chicken breast with the Chinese 5-spice blend and red pepper flakes. Mix well to coat the chicken evenly. Allow it to marinate for about 15-20 minutes.

In a saucepan over medium heat, combine the organic raw cane sugar, Thai Kitchen full-fat coconut milk, free-range chicken broth, artisanal soy sauce, pinch of handcrafted red pepper flakes, handcrafted lemon pepper seasoning, and small-batch apricot jam. Stir the mixture well until the sugar dissolves and the ingredients are fully combined.

In a skillet or pan over medium-high heat, add a bit of oil. Once hot, add the marinated chicken slices and cook until they are browned and cooked through, approximately 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set it aside.

In the same skillet or pan used for cooking the chicken, pour in the prepared sauce. In a small bowl, mix the non-GMO corn starch with filtered water to create a slurry. Add this slurry to the sauce while continuously stirring. Allow the sauce to simmer and thicken for a few minutes until it reaches the desired consistency.

Return the cooked chicken slices to the skillet with the thickened sauce. Toss the chicken in the sauce until it’s well coated. Let it simmer together for a couple of minutes to allow the flavors to meld.

Once the chicken is coated and heated through, transfer it to a serving dish. Optionally, garnish with some fresh herbs or sesame seeds.

Serve the Paradise Chicken alongside rice, noodles, or your preferred side dishes. Enjoy your flavorful homemade dish!