In a bowl, mix together the almond flour, salt, pepper and oregano.
Coat chicken pieces in almond flour mixture. Take a large skillet add coconut oil over medium heat.
Place the chicken and lightly brown. Turn over the chicken and add mushrooms. Pour marsala substitute and orange juice and cover skillet. Simmer chicken 10 min and turn over. Cook for another 5 min or until no longer pink.
Garnish with thyme and serve with some brown basmati rice!