Slice thinly chicken thighs and season with salt.
Heat coconut oil in large skillet to medium high.
Add chicken and stir fry for about 5-7 minutes or until chicken is mostly cooked.
Remove from skillet and set aside on a plate.
Add carrots and stiry fry for 3-5 minutes.
Return chicken and add snow peas.
Make a slurry with cornstarch/arrowroot, broth, chicken broth, tamari, and garlic.
Pour in skillet, let it come to a boil, and cook down until thickened.
Serve alone or over hot rice, soba noodles, or zucchini noodles