Dairy Free Creamy Chicken Stroganoff

1. Cook 6 organic hormone & antibiotic free chicken thighs in an air fryer at 390° for 22 minutes.
2. Remove the chicken from the air fryer and place them in a baking dish sprayed with organic avocado oil; set aside.
3. In a mixing bowl, combine 2 cups of sliced organic baby Portabella mushrooms, 2 cups of sliced organic white mushrooms, 1 cup of minced Italian parsley, 1 teaspoon of organic garlic powder, 1 teaspoon of organic paprika, 1 teaspoon of organic black pepper (assuming 'black powder'), and 1 teaspoon of organic oregano. Stir together and set aside.
4. In a large mixing bowl, combine 1 container of @foragerproject organic dairy free sour cream and 1 container of @plant_perks organic vegan dill havarti cream cheese.
5. Continue blending the dairy-free sour cream and cream cheese until it reaches an even consistency.
6. Spread the blended sour cream and cream cheese mixture on top of the chicken in the baking dish.
7. Next, add the mushroom mixture on top of the creamy layer.
8. Pour 1/2 cup of @pacificfoods organic chicken bone broth into the baking dish.
9. Bake in an oven at 350° for 45 minutes.
10. Remove from the oven and enjoy.