Slice onions and shallots. Mince garlic. Chop herbs. Juice lemons. Crack eggs in a small bowl and beat until well blended. Add almond flour to a medium bowl.
Preheat oven to 375 degrees F.
Dredge chicken thighs in egg, then coat in almond flour. Sprinkle with salt and pepper to taste. Put on a plate.
Heat a large saucepan over medium heat. Add 7 tbsp coconut oil, allow to melt, and coat the pan. Add the chicken thighs and brown each side, about 4 minutes each. Put the pan in the preheated oven for 15 minutes.
Heat a medium saucepan over medium heat, add 1 tbsp of coconut oil, allow to melt, and coat the pan. Add onions, garlic, and shallots. Cook until the onions are translucent. Add chicken broth, coconut aminos, and lemon juice. Turn the heat up and let the liquid reduce by half.
Remove the chicken thighs from the oven. Spoon the reduced sauce over the chicken thighs in the large saucepan. Add capers, chopped herbs, and salt and pepper to taste.
Plate and enjoy!
