Pat chicken dry and season with about 1 teaspoon of kosher salt and black pepper. In a shallow bowl, place arrowroot flour in it and lightly dredge chicken only on the non-skin side. Shake off any excess.
Preheat skillet over medium high heat with 1 tbsp of ghee.
Place chicken in skillet skin side down and cook for about 5-7 minutes or until skin has turned golden brown. Remove chicken, set aside and drain any excess liquid.
Lower heat to medium, add in 1 tbsp ghee and garlic cloves to skillet. Saute for about 5 minutes or until garlic starts to slightly turn brown.
Add chicken back in skin side up and simmer for 15-20 minutes uncovered or until chicken is cooked through and sauce has thicken. Taste sauce to see if you need additional kosher salt and black pepper.
*Put a full fat can of coconut milk in the refrigerator overnight. When you open it, the top layer is the coconut cream. You can also buy coconut cream if available at your local store.