Season both sides of each chicken cutlet with salt, garlic powder, and black pepper.
Add 2 tablespoons neutral oil to large skillet and heat over medium-high heat. Swirl and rotate skillet to coat entire surface in oil.
Place 4 chicken cutlets in hot oil and pan-fry approximately 4 to 5 minutes, or until golden and no longer pink. Flip cutlets over and repeat on other side, cooking 4 to 5 minutes or until chicken is cooked through. Transfer cooked chicken to plate.
Using side of knife, smash 6 cloves garlic on cutting board, leaving remaining cloves intact.
Reduce stovetop heat to medium. Add remaining 1 tablespoon neutral oil and onion to skillet and sauté until onions are softened. Stir in smashed and intact garlic cloves, mixing garlic through onions. Sauté until fragrant, approximately 2 to 3 minutes.
Pour chicken broth into skillet to deglaze pan, and scrape up any browned bits that might be stuck to skillet. Let mixture summer until liquid is reduced by 50%, approximately 5 minutes.
Reduce heat to medium-low. Pour in coconut cream and stir gently. Bring sauce to simmer approximately 3 to 4 minutes or until slightly thickened. Taste and season with salt and pepper as needed.
Return chicken to pan and heat through, spooning sauce over tops of chicken periodically. Garnish with chopped parsley if desired and serve over mashed potatoes or mashed cauliflower with plenty of sauce.