Rinse the chicken thighs, dry them thoroughly with paper towels, and set them on a plate. Combine the salt, pepper, smoked paprika, and granulated garlic, then coat both sides of the chicken with the seasoning mixture. The surface should look dry and evenly dusted, with no wet patches that would interfere with browning.

Warm the coconut oil, avocado oil, or ghee in a large skillet over medium-high heat, then add the chicken in batches if needed. Cook for about 5 minutes per side until the thighs are deeply golden and cooked through. Leave space between the pieces so the skillet keeps a lively sizzle and the edges brown rather than turn pale.

Transfer the browned chicken to a plate. Keep the skillet on the heat with the browned drippings in place. The bottom of the pan should have dark golden bits, not blackened residue.

Pour in the dry white wine or chicken broth and scrape the skillet bottom with a spoon. Stir until the browned bits dissolve into the liquid. The pan will release a savory aroma as the fond loosens and turns the liquid amber.

Lower the heat to medium and add the minced garlic. Cook for 30 seconds, then stir in the sun-dried tomatoes and Italian seasoning. The garlic should smell fragrant without taking on a dark color.

Stir in the heavy whipping cream and let the sauce simmer for 5 minutes. Keep the heat steady rather than allowing a hard boil. Small, gentle bubbles around the edges show the sauce is reducing smoothly.

Mix in the Parmesan cheese, if using, then add the fresh spinach and stir until wilted. Fold gently so the leaves soften evenly in the sauce. The spinach should turn tender and deep green while the sauce remains glossy.

Return the chicken and any juices from the plate to the skillet, then spoon sauce over each piece. Simmer over medium heat for 5 minutes and adjust with salt and pepper if needed. The chicken should be coated in a creamy sauce that lightly clings to the spoon.

Finish with chopped fresh parsley or basil and red pepper flakes, if desired. Serve while the sauce is warm and fluid. The fresh garnish adds color and a bright contrast to the rich garlic cream.