Start by cutting chicken breasts into bite-sized pieces, then season with smoked paprika, garlic powder, onion powder, Montreal chicken seasoning, herb and garlic seasoning, black pepper, thyme, celery salt, white pepper, salt, white vinegar and avocado oil, then mix well. While the chicken marinates, chop the onion, red bell pepper, jalapeño, mushrooms, and mince the garlic.
Heat a large, deep skillet over medium-high heat and add a bit of oil. Sear the marinated chicken for about 5 minutes until it starts to brown and develop some char. It doesn’t need to be fully cooked through at this stage. Once it’s nicely browned, remove the chicken from the pan and set it aside.
In the same pan, add a tablespoon of oil and toss in the sliced mushrooms. Season with a little salt and pepper, and cook for around 5 minutes until they’re golden. Remove the mushrooms and add them to the cooked chicken.
Add another tablespoon or two of oil, then sauté the chopped onion, red bell pepper, and jalapeño for about 5 minutes until they’re softened. Reduce the heat slightly, then stir in the minced garlic and cook for another minute until fragrant.
Add butter and flour to the pan, stirring constantly to form a roux. Let it cook for 2 to 3 minutes, stirring often.
Add in chicken bouillon, water, and heavy cream, whisking well to smooth out any lumps. Then add in the spices, fresh thyme, cooked chicken and mushrooms. Simmer uncovered over medium / medium-low heat for 15-20 minutes until slightly thickened. Finish with a squeeze of lemon juice.
